Golden Fried Florida Mullet with Cabbage and Citrus Slaw
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
Cabbage and Citrus Slaw:
1/2 large head cabbage, shredded fine
2 oranges, segmented
1 grapefruit, segmented
1/4 cup cilantro, finely chopped
1/2 red bell pepper, sliced thin
1/4 cup olive oil
2 lemons, juiced
Sea salt and freshly ground black pepper, to taste
4 (6-ounce) mullet fillets
Canola oil for frying
1 large egg
1 teaspoon water
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 lemons, sliced for garnish
- For Cabbage and Citrus Slaw: In a large bowl, combine all ingredients, mix well and let marinate in refrigerator for an hour. Taste slaw and adjust seasoning with salt and pepper. Serve chilled.
- Preheat oil to 375°F (190°C) in deep fryer or deep saucepan.
- Whisk together egg and water in a shallow dish. Combine flour, cornmeal, cayenne, salt and pepper; mix well.
- Dip fillets into egg wash then into flour mixture to coat. Deep fry fish in hot oil for 4 to 5 minutes until fish is golden brown. Drain on absorbent paper and serve with lemon slices and Cabbage and Citrus Slaw.
Makes 4 servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.