Cooking With The Chefs Tent Recipe | Jumping Mullet Left ornament Right ornament
Cooking With The Chefs Tent Recipe | Jumping Mullet
Pecan Crusted Jumping Mullet
With Orange Creole Sauce

Created By Chef Jason Rodriguez of Basnight’s Lone Cedar Cafe, Nags Head
Jumping Mullet has never tasted this good! Combining hints of orange and pecan with the naturally flavorful fish will ensure this dish is one you’ll be making for years to come.

Pecan Crusted Jumping Mullet

NC Caught Jumping Mullet, Filleted
Self Rising Flour
Ground Manns Harbor Pecans
Salt & Pepper
Egg Wash

Dip Mullet into egg wash
Mix flour, pecans, salt, & pepper
Roll Mullet in flour mixture
Add olive oil to sauté pan and pan fry fish until browned

Orange Creole Sauce

Orange Marmalade
Fresh Squeezed Orange Juice
Horseradish
Dijon Mustard

Combine all ingredients together to your preferred taste. Top Jumping Mullet with Orange Creole Sauce.

At Basnight’s Lone Cedar Café, a family owned and operated restaurant, there is a commitment to serving the freshest Outer Banks seafood caught only in North Carolina waters. At Lone Cedar, you won’t find any frozen, imported or farm-raised seafood of any kind. Nor will you find any frozen meats or canned vegetables stored in chemical preservatives or any mass-produced desserts. Read more on Basnight’s Lone Cedar Cafe and visit them in Nags Head for brunch and dinner.

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