Long-time mullet fisherman and restaurant owner Leo Lovel knows a thing or two about frying fish. His secret? The backbone. “It’s tradition to fry them ’cause they are usually snapped up as quick as they come out of the pan and eaten as an informal appetizer because they are so delicious,” Lovel says of the mullet backbone. He suggests peeling the top skin off by pulling the fins, holding the backbone “like an ear of corn” and placing it flat in your mouth. Then bite down gently until your teeth hit the bones on one side and pull it out of your mouth, leaving you with salty and thin meat to enjoy. 

Classic Fried Mullet

Serves 1

• 2 mullet fillets
• 2 mullet backbones, if desired
• 1 cup yellow cornmeal
• 1-2 tablespoons vegetable oil
• Salt and pepper to taste

PREPARATION: Generously sprinkle fillets and backbones with salt and pepper. Place fillets and backbones with yellow cornmeal in a brown paper bag and shake vigorously. Heat oil in a cast-iron skillet over medium heat (375 degrees). Add fillets and backbones with skin side down. Cook for about 3 minutes on each side, turning over when downside is light brown and crispy. Serve hot from the pan. Pairs well with hush puppies, cheese grits, coleslaw or potato salad. 

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Mullet is making its way back on the menu—read here to find out why.

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