Smoked Mullet

Name: Smoked Mullet
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 5 bay leaves, crushed; 237 milliliters firmly packed brown sugar; 177 milliliters kosher salt; 1 Tbsp onion powder; 6 servings Garnish: fresh parsley; 6 servings Pepper; 6 servings Hickory wood chips; 2 kilograms split mullet; 1 gal. water

Smoked Mullet might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains approximately 75g of protein, 22g of fat, and a total of 733 calories. If you have gal. water, mullet, hickory wood chips, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.

Instructions

Rinse fish.

Ingredients you will need

Fish

Combine 1 gal. water and next 4 ingredients in a large bowl, stirring until salt dissolves.

Ingredients you will need

Water

Salt

Equipment you will use

Bowl

Add mullet; cover and chill 45 minutes to 2 hours or to desired degree of saltiness. (

Cut off a small piece of fish, and fry it to determine degree of saltiness by tasting. Longer soak times yield saltier fish.)

Ingredients you will need

Fish

Rinse fish, discarding brine mixture; pat fish dry with paper towels.

Ingredients you will need

Brine

Fish

Equipment you will use

Paper Towels

Place fish on wire racks in roasting pans; cover with paper towels, and chill 2 to 3 hours or until dry. Rub 1 tsp. pepper on both sides of each fish.

Ingredients you will need

Pepper