Fried Mullet with Dill Tartar Sauce and Hushpuppies

Irv Miller

Ingredients:

For the mullet:

4 6-ounce skinless mullet fillets
3 eggs, lightly beaten
2 tablespoons hot sauce (Louisiana brand preferred)
2 tablespoons water
1 cup all-purpose flour
½ teaspoon kosher salt
Freshly ground black pepper
¾ cup cornmeal
¼ cup cracker meal
Oil for frying
1-2 lemons, fresh wedges

For the dill tartar sauce:

1 cup mayonnaise (Duke’s preferred)
¼ cup drained and fine-chopped bread-and-butter pickles
3 tablespoons fine-chopped yellow onion
1 tablespoon coarse-chopped fresh dill
1 small lemon, juiced

For the hushpuppies:

2 cups yellow or white cornmeal
1 teaspoon granulated sugar
2 teaspoons double-acting baking powder
1 teaspoon baking soda
¼ teaspoon salt
Dash freshly ground black pepper
Pinch cayenne pepper
1/2 cup finely minced yellow onion
1/4 cup finely diced red sweet pepper
1 teaspoon finely diced jalapeño, seeds removed
1 large egg
1 cup buttermilk
Oil for frying

Instructions:

For the mullet: Preheat frying oil to 350 degrees. Place beaten eggs, hot sauce and water into a medium-size mixing bowl. Place flour, salt and pepper in a shallow dish and blend with a fork or whisk. Place cornmeal and cracker meal in a separate shallow dish and blend with a fork or whisk.

Dust each fillet with seasoned flour, then dip into egg mixture, then coat with the cornmeal mixture. Pan-fry or deep fry for 3-4 minutes, or until golden brown. Drain on paper towels.

For the dill tartar sauce: Prepare in advance. Place measured ingredients into a mixing bowl and combine.

For the hushpuppies: Preheat frying oil to 365 degrees. In a large bowl, whisk together cornmeal, sugar, baking powder and baking soda, salt, black pepper and cayenne. Make a 3-inch well in the center of the dry ingredients.

In a second bowl, add chopped onions, red sweet pepper, jalapeño, egg, and buttermilk. Add to center of dry ingredients well and whisk from the sides to make a smooth batter. Batter should be stiff and easily fall from the scoop.

Use a 1-ounce scoop to portion batter and carefully release each hushpuppy into the hot oil, one at a time. Fry 3½ minutes or until deep golden brown and float. Place on paper towel to drain.

To assemble: Fry the hushpuppies, and then the mullet. Serve on a platter or onto individual plates. Serve with tartar sauce and garnish with lemon wedges