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How To Deep-Fry Mullet!

There's a secret to successful deep-fried mullet and we have it here! This week's Seafood Cooking Tip focuses on Deep-Fried Mullet with Guest Chef Maxine Kellogg from Apalachicola's AJ's Neighborhood Grill. Watch every week to catch culinary videos filmed at some of Franklin County's most popular seafood restaurants. Learn how to clean and prepare the bay's bounty from area chefs and local experts. Click here to watch!

Compliment your fresh fried mullet with these two AJ favorites!

Creamy Cheese Grits
4 cups water
1 cup Aunt Jemima Quick Grits
1 teaspoon salt
½ cup cheese
2 tablespoons butter

The key to grits is to cook them long and slow and stir. Nobody likes lumpy grits. To ensure that your grits are creamy and free of lumps, start with 4 cups of boiling water to every 1 cup of grits. Bring 4 cups boiling water, a pinch of salt and a tablespoon of butter to a rapid bowl. Add 1 cup of grits. (We like Aunt Jemima Quick Grits.) The key is to add the grits gradually and stir. Using a whisk is fine too. Stir continuously. Reduce heat to low. Cover and let grits slowly cook for 20 – 25 minutes remembering to stir often. Add 4oz of your favorite cheese…cheddar or Velveeta. Stir well and simmer another 5 minutes. Half cup of milk or cream can be added for extra creaminess. You want your grits to have a nice consistency – not too thin; not too thick; and not too gritty. Serve them beside your fresh hot fried mullet and add hushpuppies.

Gram’s Hushpuppies
1 onion – chopped well
½ bell pepper – chopped well
2 eggs
1 cup milk
1& ½ cup self-rising flour
2 cups meal
¼ cup sugar
½ to 1 cup water as needed
Vegetable Oil to cover skillet

Chop vegetables. In medium mixing bowl, beat two eggs, add 1 cup milk, and mix well.
Add flour, meal and sugar. Stir well. Consistency should be stiff and not thin. Add water SLOWLY until you reach desired consistency. Mixture should be “doughy” so that you are able to drop the mixture off a spoon into hot oil. Heat enough oil to cover skillet nearly half way. Heat to 325 degrees. Once oil is hot, dip the spoon in to the oil. Use that spoon to roll off a spoonful of your “dough” into the hot oil. If you have achieved the right consistency, the dough will not fall apart but will remain in a “ball” shape. If the oil does not cover the hushpuppy, flip it over and cook both sides evenly…2 or 3 minutes on each side. Drain excess oil and serve beside fresh hot fried mullet and cheese grits!

Posted on Nov 11, 2011 at 3:08 PM


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Salty burlap bags full of Apalachicola Bay oysters are a Franklin County icon. Earthy, unpretentious, yet strong and resilient, burlap symbolizes much of what Franklin County embodies in its people, places and culture.
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