My post, The Mullet Fry, goes live at Long and Short Reviews’ Anniversary Party on Monday at 2:30 HERE. The mullet fry is an iconic celebration of summer on the Gulf Coast by those who are fortunate to live on the water. Writing the post brought back many fond memories of mullet, deep-fried in a cast iron pot over a gas flame, and family fun. Over at LASR, I promised my special recipes that accompany the mullet – potato salad, hush puppies, and tartar sauce/remoulade.
1 cup mayonnaise
1/4 finely chopped onion
1/3 cup dill pickle relish
1 teaspoon fresh lemon juice
salt and pepper to taste
Preparation: Combine onion and relish with the mayonnaise and lemon juice. Season to taste with salt and pepper. Make a day ahead for best flavor.
1 cup mayonnaise
½ cup ketchup
1 Tablespoon Worcestershire sauce
1 teaspoon Louisiana Hot Sauce, or to taste
1/8 teaspoon Zatarain’s Shrimp & Crab Boil (Don’t Overuse!!)
Note: My daddy added 2 tablespoons of prepared horseradish
Combine all ingredients. Stir. Store in plastic container. Make a day ahead for best flavor.
1 ½ cups yellow or white cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 cup finely chopped onion
1 can cream-style corn
milk, as needed
finely chopped jalapeno pepper, optional to taste
Preparation: Mix dry ingredients. Add onion, corn, and Jalapeno pepper (if desired). Mix well. Add milk for consistency, if needed. Drop by tablespoons into deep hot fat, about 360°. Fry until golden brown.
Rita Bay’s Potato Salad
Boil 8-10 medium potatoes with skin on until knife inserts easily.
Cool potatoes, then peel and cut into ½” pieces. Set aside.
For dressing for potatoes combine:
1 ½ Cup Hellman’s mayonnaise
1/3 Cup mustard
2/3 Cup sweet relish
4 boiled eggs, chopped fine
2 tsp black pepper
In blender combine and blend until pureed.
2 stalks celery, chopped
1/3 Cup onion, chopped
2 Tbl bell pepper, chopped (I use red)
Add above to dressing.
Pour mixture over potatoes and mix.
Salt and pepper to taste