Entree: United States – Florida — Southern United States – Mullet Roe

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 45 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 mullet roe sacs, salted and dried, approx. 6–8 oz (170–225 g) each
- 1 cup (170 g) stone-ground grits
- 4 cups (960 ml) water
- 1 cup (240 ml) whole milk
- 4 tbsp (60 g) unsalted butter, divided
- 1 cup (100 g) shredded sharp cheddar cheese (optional)
- Salt, to taste (if roe is very salty, use sparingly)
- Freshly ground black pepper
- 1 lemon, cut into wedges
- 4 slices bacon, approx. 4 oz (115 g), chopped
- 1 medium yellow onion, diced, approx. 5 oz (150 g)
- 3 cloves garlic, minced
- 1 lb (450 g) collard greens, tough stems removed and leaves thinly sliced
- 2 tbsp (30 ml) apple cider vinegar
- 3 tbsp (45 ml) vegetable oil, divided
- For hushpuppies:
  - 1 cup (160 g) yellow cornmeal
  - 1/2 cup (65 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1 tsp (4 g) granulated sugar
  - 3/4 tsp (4 g) salt
  - 1 large egg, beaten (approx. 1 3/4 oz (50 g))
  - 3/4 cup (180 ml) buttermilk
  - 1/4 cup (40 g) finely diced onion
  - Vegetable oil for frying (about 2–3 cups (480–720 ml))

Show original ingredient measurements

- 2 mullet roe sacs, salted and dried, approx. 6–8 oz (170–225 g) each
- 1 cup (170 g) stone-ground grits
- 4 cups (960 ml) water
- 1 cup (240 ml) whole milk
- 4 tbsp (60 g) unsalted butter, divided
- 1 cup (100 g) shredded sharp cheddar cheese (optional)
- Salt, to taste (if roe is very salty, use sparingly)
- Freshly ground black pepper
- 1 lemon, cut into wedges
- 4 slices bacon, approx. 4 oz (115 g), chopped
- 1 medium yellow onion, diced, approx. 5 oz (150 g)
- 3 cloves garlic, minced
- 1 lb (450 g) collard greens, tough stems removed and leaves thinly sliced
- 2 tbsp (30 ml) apple cider vinegar
- 3 tbsp (45 ml) vegetable oil, divided
- For hushpuppies:
  - 1 cup (160 g) yellow cornmeal
  - 1/2 cup (65 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1 tsp (4 g) granulated sugar
  - 3/4 tsp (4 g) salt
  - 1 large egg, beaten (approx. 50 g)
  - 3/4 cup (180 ml) buttermilk
  - 1/4 cup (40 g) finely diced onion
  - Vegetable oil for frying (about 2–3 cups / 480–720 ml)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Salted, lightly dried mullet roe is quickly pan-fried until browned and served as a hearty Southern entrée with creamy stone-ground grits and garlicky sautéed collard greens, plus crisp hushpuppies to complete the plate.

Regional Notes:
This Florida Gulf Coast version uses the local practice of salting and lightly drying mullet roe, then grilling or frying it for a strong umami-salty centerpiece. It is served here with classic Southern accompaniments—stone-ground grits and collard greens—and hushpuppies for a true coastal-Florida main course rather than a simple snack.

1. If the roe is very salty, place roe sacs in a bowl of cold water and soak 20–30 minutes, changing water once; otherwise skip soaking. Pat dry thoroughly with paper towels.
2. Make the grits: bring 4 cups (960 ml) water and 1/2 tsp (2.5 ml) salt to a simmer in a medium saucepan. Whisk in 1 cup (170 g) stone-ground grits, reduce heat to low and simmer, stirring occasionally, until thick and tender, 20–25 minutes. Stir in 2 tbsp (30 g) butter and 1 cup (240 ml) milk; adjust salt and pepper to taste. Stir in shredded cheddar if using and keep warm on very low.
3. Prepare collard greens: in a large skillet, cook chopped bacon over medium heat until crisp, 6–8 minutes. Remove bacon with a slotted spoon and reserve; leave bacon fat in skillet (add up to 1 tbsp (15 ml) vegetable oil if needed). Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds. Add sliced collards, 2 tbsp (30 ml) apple cider vinegar, 1/4 cup (60 ml) water, and a pinch of salt and pepper. Cover and wilt, then uncover and simmer until tender, 8–12 minutes. Stir in reserved bacon pieces and 1 tbsp (15 g) butter; keep warm.
4. Make hushpuppy batter: whisk together 1 cup (160 g) cornmeal, 1/2 cup (65 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (4 g) sugar, and 3/4 tsp (4 g) salt. Stir in beaten egg, 3/4 cup (180 ml) buttermilk, and 1/4 cup (40 g) diced onion until just combined; batter should be thick but spoonable. Let rest 5 minutes.
5. Heat 2–3 inches (5–8 cm) of vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Drop tablespoon-sized scoops of batter into hot oil, frying in batches until golden brown, 2–3 minutes per side. Drain on paper towels and keep warm in a low oven.
6. Cook the mullet roe: slice each roe sac into 1/2-inch (1.2 cm) thick cross-sections, or leave whole if small. Heat a large skillet over medium-high heat and add 2 tbsp (30 ml) vegetable oil or a mix of oil and 1 tbsp (15 g) butter. When hot, place roe pieces in a single layer and cook without moving until well browned, 2–3 minutes per side for slices (3–5 minutes per side for whole sacs), taking care to render a bit of exterior color without overcooking the interior. Reduce heat if they begin to toughen; roe should be browned and just cooked through. Season lightly with black pepper; salt only if needed.
7. Assemble plates: spoon a generous portion of grits (about 3/4–1 cup (180 to 240 ml) per serving) onto each plate, top with a little extra butter or grated cheddar if desired. Arrange mullet roe pieces beside the grits, add a portion of collard greens, and place 3–4 hushpuppies on the side. Serve with lemon wedges for squeezing over the roe and hot sauce if desired.
8. Leftovers: gently reheat roe in a skillet over low heat with a little butter; avoid microwaving to prevent rubbery texture. Grits and collards reheat well on stovetop with a splash of milk or water.

Short Description:
Salted, lightly dried mullet roe is quickly pan-fried until browned and served as a hearty Southern entrée with creamy stone-ground grits and garlicky sautéed collard greens, plus crisp hushpuppies to complete the plate.

Regional Notes:
This Florida Gulf Coast version uses the local practice of salting and lightly drying mullet roe, then grilling or frying it for a strong umami-salty centerpiece. It is served here with classic Southern accompaniments—stone-ground grits and collard greens—and hushpuppies for a true coastal-Florida main course rather than a simple snack.

1. If the roe is very salty, place roe sacs in a bowl of cold water and soak 20–30 minutes, changing water once; otherwise skip soaking. Pat dry thoroughly with paper towels.
2. Make the grits: bring 4 cups (960 ml) water and 1/2 tsp salt to a simmer in a medium saucepan. Whisk in 1 cup (170 g) stone-ground grits, reduce heat to low and simmer, stirring occasionally, until thick and tender, 20–25 minutes. Stir in 2 tbsp (30 g) butter and 1 cup (240 ml) milk; adjust salt and pepper to taste. Stir in shredded cheddar if using and keep warm on very low.
3. Prepare collard greens: in a large skillet, cook chopped bacon over medium heat until crisp, 6–8 minutes. Remove bacon with a slotted spoon and reserve; leave bacon fat in skillet (add up to 1 tbsp vegetable oil if needed). Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds. Add sliced collards, 2 tbsp (30 ml) apple cider vinegar, 1/4 cup (60 ml) water, and a pinch of salt and pepper. Cover and wilt, then uncover and simmer until tender, 8–12 minutes. Stir in reserved bacon pieces and 1 tbsp (15 g) butter; keep warm.
4. Make hushpuppy batter: whisk together 1 cup (160 g) cornmeal, 1/2 cup (65 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (4 g) sugar, and 3/4 tsp (4 g) salt. Stir in beaten egg, 3/4 cup (180 ml) buttermilk, and 1/4 cup (40 g) diced onion until just combined; batter should be thick but spoonable. Let rest 5 minutes.
5. Heat 2–3 inches (5–8 cm) of vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Drop tablespoon-sized scoops of batter into hot oil, frying in batches until golden brown, 2–3 minutes per side. Drain on paper towels and keep warm in a low oven.
6. Cook the mullet roe: slice each roe sac into 1/2-inch (1.2 cm) thick cross-sections, or leave whole if small. Heat a large skillet over medium-high heat and add 2 tbsp (30 ml) vegetable oil or a mix of oil and 1 tbsp (15 g) butter. When hot, place roe pieces in a single layer and cook without moving until well browned, 2–3 minutes per side for slices (3–5 minutes per side for whole sacs), taking care to render a bit of exterior color without overcooking the interior. Reduce heat if they begin to toughen; roe should be browned and just cooked through. Season lightly with black pepper; salt only if needed.
7. Assemble plates: spoon a generous portion of grits (about 3/4–1 cup per serving) onto each plate, top with a little extra butter or grated cheddar if desired. Arrange mullet roe pieces beside the grits, add a portion of collard greens, and place 3–4 hushpuppies on the side. Serve with lemon wedges for squeezing over the roe and hot sauce if desired.
8. Leftovers: gently reheat roe in a skillet over low heat with a little butter; avoid microwaving to prevent rubbery texture. Grits and collards reheat well on stovetop with a splash of milk or water.