Smoked Mullet, Barbecue Style

Course : Seafoods
Serves: 6
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6 fillets dressed mullet -- 1 pound each
4 quarts water
1 cup salt
1/4 cup corn oil
1 package hickory chips

Preparation / Directions:

1. Remove heads of fish; make a cut along length of backbone to allow fish to lie flat in one piece during cooking. Place fish in shallow glass baking dish. 2. Combine salt and water; pour over fish and refrigerate 30 minutes. 3. Remove fish from salt water; rinse in cold water and pat dry with paper towels. 4. Soak 2 handfuls hickory chips in water while building charcoal fire; when coals are glowing and covered with grey ash, add a few hickory chips, shaking first to remove excess water. 5. Brush grill and fish with oil; open fish and place, skin-side down, over coals. 6. Cover and smoke 1 to 1 1/2 hours, or until fish flakes easily and has a pleasant smoked flavor, adding hickory chips to fire as needed for steady smoke. NOTE: Perch, pompano and northern pike can be used in lieu of mullet.

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