Smoked Mullet
6-8 butterflied mullet fillets
Cajun spice to taste
Brine:
1 cup Kosher salt
1 cup Brown sugar
1 gallon water
water soaked woodchips
1 bag charcoal
Mix brine in large container. Soak mullet in brine for 24 hours. Burn charcoal down to coals in smoker or grill. Put fillets on smoker racks and sprinkle with Cajun spices. Check fish after 30 minutes. Continue smoking if necessary. When done, fish will flake easily with fork.