Fisherman's Favorite Mullet Sandwich
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 4 Servings • 10 MIn. Prep Time • 4 MIn. Cook TimeIngredients |
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2 large eggs |
1 tsp. water |
1 c. flour |
1/4 tsp. cayenne pepper |
1/2 tsp. salt |
1/2 tsp. pepper |
1 c. corn meal for dredging the fish |
4 -6 oz. Florida mullet fillets |
1 c. vegetable oil |
4 soft sandwich rolls, split |
Florida leaf lettuce |
2 Florida tomatoes, sliced thin |
Directions:
1. Beat together eggs and water in a shallow dish. Season the flour with cayenne, salt and pepper. Place flour mixture and cornmeal in separate shallow dishes.
2. Coat fillets in seasoned flour; dip into egg wash and then coat with cornmeal.
3. In a deep pan, cook the fillets in 1 inch of oil at 375°F on a deep-fat thermometer for 2 to 4 min., browning on each side. Drain on absorbent paper. Serve on sandwich rolls with lettuce and sliced tomatoes.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing