Mullet & Grits Toss

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By Gus Silvos

Ingredients (Mullet)

  1. 2 Filets of Mullet
  2. 1 Backbone 1cup Cornmeal
  3. 1 pint Oil
  4. to taste - salt & pepper
  5. garnish - chop parsley


Place oil in pan. Heat to 350*. Season mullet with salt & pepper. Dust in cornmeal. Place in oil and fry until golden color. 7-10 minutes

Ingredients (Grits)

  1. 1 cup Grits
  2. 2 oz. Butter
  3. 4 cup Water
  4. 4 oz. Cheddar Cheese
  5. to taste - salt & pepper


Bring water to boil. Add butter and grits while stirring. Turn heat down. Let cook for 20 minutes while stirring often. Add cheese and incorporate season to taste with salt & pepper. Keep Warm

Ingredients (Tabasco Hollandaise)

  1. 1 Egg Yolk
  2. 2oz. Melted Butter heated
  3. 1/4 tsp Lemon Juice
  4. 4-5 Dashes Tabasco
  5. to taste - salt & pepper
  6. 1/4 tsp water


Place yolk, water & lemons in blender and mix. While running, pour warm butter and blend. Season with tabasco and salt & pepper and remove.


Place grits on plate. Top with backbone and filets of mullet. Drizzle hollandaise all over and garnish with chop parsley

Recipe compliments of Nancy's Haute Affairs, Pensacola, Florida

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