Striped mullet
Crunchy Creme Mullet:
1 pound fresh, skinless mullet fillets (Capt. Charlie’s note: remove the blood line that is next to the skin)
1/2 teaspoon salt
1/2 cup low fat sour cream
1/2 cup mayonnaise (low fat OK)
1/2 package (1/2 oz. or less) of ranch style salad dressing
3 ounces garlic-,onion-,or chive flavored low-fat crackers, crumbled
Cut fillets into serving size portions and sprinkle lightly with salt. Combine sour cream, mayo and salad dressing mix, stirring until thoroughly homogenized. Place this salad dressing in a shallow dish and dip the fish pieces into it sand then into a pan containing the cracker crumbs. Coat the fillets thoroughly with the crumbs and place the portions o a 15 x 9 x 1 baking pan coated with cooking oil spray and bake for 20 or so minutes at 350 degrees F, until the fish flakes readily when forked. Should serve five or six and bring smiles to all.
Again Grif, thank you for allowing me to use these recipes, they’re great!
Capt. Charlie
Crunchy Creme Mullet
