Baked Mullet – Spanish Style

• 2 mullet, filleted
• salt, pepper, flour
• 3  T  butter, melted
• 1 large onion, chopped
• 1  c  chopped celery
• 1/4  c  chopped green pepper
• 2 c  canned diced tomatoes
• 1  T  Worcestershire sauce
• 1  T  catsup
• 1  t   chile powder
• 1/2  lemon, thinly sliced
• 2 bay leaves
• 1 clove minced garlic
• dash red pepper

Dredge mullet in flour, salt and pepper.  Place in a baking pan with 2 T. melted butter.  Bake at 350 degrees for 15 minutes. 

Saute in 1 T. melted butter, the chopped onion, celery, pepper.  Simmer until celery is just tender.  Add all other ingredients. Pour over fish and bake for 45 minutes.  Baste frequently with sauce.  Serves 4 to 6.

This recipe was published by Evelyn Horne in her “What’s Cooking” column in the October, 1993 issue of The American Eagle.  Koreshan Festival recipes are from, or adapted from files at the Koreshan Library/Museum.

Clam Chowder – Florida Style

• 2 medium sized onions
• 2  T  butter
• 2 large Irish potatoes, diced
• 1 qt.  hot water
• 6 large clams, chopped
• salt & pepper
• Peel and slice onions:  fry in butter.  Add hot water and diced potatoes and boil until just tender.  Add clams:  season with salt and pepper.  Cook for 15 minutes.   Serve with oyster crackers, like soup, as a first course.  Serves 6.

NOTE:  If you prefer New England style chowder, substitute water with milk.  Simmer, never boil.

 This recipe was published by Evelyn Horne in her “What’s Cooking” column in the October, 1993 issue of The American Eagle.  A Koreshan Festival recipe from, or adapted from files at the Koreshan Library/Museum.

Crab Cakes

• 1 lb. crab meat
• 4 T. melted butter
• 1/2  t  salt
• 1/4  t  black pepper
• 1/4  t  cayenne pepper
• 2 eggs, well beaten
• fine bread crumbs
• cooking oil

Mix crab meat, butter, seasonings and enough of the egg to mold into small cakes.  Beat 1 T. water into the remaining egg and dip the cakes into this mixture.  Dredge in crumbs.  Saute at 380 degree in a heavy frying pan in deep fat until a rich brown color.  Serve hot.  Yields  6 servings.

This recipe was published in Evelyn Horne’s “What’s Cooking” column in the October, 1993 issue of The American Eagle.  This recipe was served at the Koreshan Festivals.  Koreshan Festival recipes are from, or adapted from,  files at the Koreshan Libraru/Museum.

Savory Mullet (baked fish & stuffing)

• 2 c fine medium bread crumbs
• 1 minced onion
• 1 grated lemon rind
• 1 T lemon juice
• 1 t poultry spice
• 1 T melted shortening
• salt and pepper to suit

Prepare a stuffing from the above ingredients, mixing them thoroughly.  If the shortening does not give enough moisture to hold the mixture together, add one or two tablespoons of hot water.

Clean, bone and skin the mullet, and cut into thick slices.  Place the slices in a greased pan and sprinkle the stuffing thickly over the surface.  Bake for 15 minutes in a moderate oven until the fish is tender and the stuffing browned.  Serve plain or with tartar sauce.

This recipe was found in The American Eagle issue of August 10, 1925.   The Koreshans were using a wood-burning stove, so Evelyn baked it at 350 degrees for 20 minutes.

Carl’s Fried Mullet

• 6 mullet, scaled and dressed, cut in half, seasoned with salt and pepper and rolled in white corn meal
• 1/2  c oil, just to cover fryer
•   
• Fry fish in hot oil, belly side down, Cook until golden brown, turn over, lower fire to medium and cook until done. 

Continue cooking until all are fried.  Serve with grits and coleslaw.  Fry hush puppies in remainder of oil. 

Carl Luettich, fisherman for the Koreshan Unity, often served this recipe to the Koreshan guests who came for a visit and retreat to Estero Island.

Hedwig’s Mullet Stew

• 6 mullet fillets (6 Fish)
• 6 potatoes, peeled and sliced
• 2 large onions, sliced
• Salt and pepper to taste
• 2 c  water
• 1 clove garlic
• parsley

In a large pot (cast iron dutch oven best) add water to cover the bottom of pot to keep fish from sticking.  Add a layer of fillets,  potatoes and onions, for two or three layers.  Salt and pepper to taste, add one teaspoon chopped parsley and slice one clove of garlic.  Cover with lid and cook between low and medium heat, until potatoes and onions are done.  Check by sticking a fork in potatoes.

This dish is delicious served with Hardtack and a tossed salad.  The fish supply enough oil for seasoning.  Serves 4-6