Fried Sea Mullet with MiMi’s Coleslaw
This week I have had not only the pleasure of commercial sea mullet fishing, but I also got to enjoy my mom (MiMi) being in town. And when MiMi comes to town, that means cookin’ up a storm!
In the kitchen, I was frying fresh fish while she made this great garden coleslaw. I hope the Fishermen’s Post readers know by now the basics of how to fry fish, so I will go in a little different direction this week and share with you this wonderful coleslaw recipe from my mom.
You can add this to any dish—chicken, pork, beef, or any seafood—but right now my first suggestion is to serve it with fried (fresh) sea mullet.
You will need:
2 cups cabbage (hand-diced very fine)
3 small Kirby cucumbers diced
1/2 large red pepper diced and seeded
1/2 medium red onion diced
3/4 cup grape tomatoes quartered
2 stalks celery diced
1/4 cup carrots diced
1/4 cup cilantro (just the fresh leaves washed and dried, then cut fine)
Robusto Italian dressing
First make sure all of your veggies are dry, and then toss all of the ingredients together.
Approximately one hour before serving, pour the Robusto Italian dressing over your coleslaw mixture. All of the cutting and dicing of the veggies will now help keep the garden veggies crisp, and it also helps them to absorb the dressing.
Once you’ve stirred in the Robusto dressing, simply just toss and chill.
This coleslaw is great sitting on a plate with any fried seafood, and it will also do well as a left over for Carolina chili dogs and chili hamburgers.
Remember to eat American seafood!
Chef Danny H. (and MiMi)
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
