GalleyRecipes
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Florida Smoked Mullet with Sweet Corn Hoe Cakes Ingredients: 1 large split smoked Florida mullet, meat removed from the bones 1 cup self-rising flour 1 cup cornbread mix 2 large eggs 1 tablespoon Florida honey 1/3 cup water 3/4 cup buttermilk 1/4 cup vegetable oil, plus more for cooking 1 pound coleslaw 1 cup BBQ sauce Sea salt and fresh ground pepper to taste
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Directions: Preheat a large sauté pan over medium heat.
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In a mixing bowl, combine flour, cornbread mix, eggs, honey, water, buttermilk and 1/4 cup oil. Mix ingredients to combine.
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Add small amount of vegetable oil to the preheated sauté pan. Add 2 tablespoons at a time of the batter to the pan in various spots. Cook cakes for 2 minutes on each side, or until crispy. Repeat this process until all the batter is cooked. To serve, place two overlapping cakes on each plate. Top the overlapping cakes with even amounts of slaw and smoked mullet. Drizzle BBQ sauce over the top.
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THE Florida MARINER #920 / 22 November 2020
