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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

CHARCOALED MULLET Recipe

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This recipe for CHARCOALED MULLET is from Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
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Directions:
Directions:
Mullets weighing 1 to 1 1/2 pounds apiece are best for charcoaling. Split mullet down back, leave backbone in on one side. Place on boards flesh side up. Sprinkle heavily with salt. Let stand 15-20 minutes. rinse salt off and lay in sun, flesh side up. Leave in sun until dry or no water appears on surface. (Cheesecloth spread over fish will protect the fish from flies and other insects.) Place on grill, flesh side down and cook until brown. Turn and baste with sauce (your favorite). Cook until brown on both sides, basting frequently. A mixture of butter, lemon juice and vinegar makes a good basting sauce for charcoal mullet.

 

 

 

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