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| SMOKED MULLET | |
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Clean mullet but do not remove skin. Soak in salty water overnight. Put fish in smoker for 6-8 hours (skin side down). Baste hourly. Baste: 1 stick butter 1/2 c. syrup 1/4 c. jalapeno peppers (or any hot pepper) Dash of Worcestershire sauce Dash of soy sauce 1/2 dash of Tabasco Dash of cayenne pepper Garlic salt (pinch) Pepper (pinch) Lemon juice (dab) | |
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recipe reviews #175172
Matthew (United States) says:
This is really good, I butterfly mine, and maybe pull a few pin bones, grated onion, I like to put parsley on too. Also works with sheepsheads, and amber jack.
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