Fernandina Beach Bacon with Datil Pepper Remoulade

While prepared smoked mullet can often be found at local fish stores, there’s nothing like the flavor and satisfaction of smoking your own. Serve this locally caught mullet dish with Datil pepper remoulade. You can find Chef Kenny’s Raging Cajun Spice and Chicken Spice online at ChefKennyGilbert.com.

By / Photography By Amy Robb | June 07, 2016


Combine first three ingredients of the fish rub and mix well. Dredge mullet in the mixture. Cure for 3 hours. Rinse fish. Place fish skin side down on resting racks. Season fish with a light dusting of Chicken Spice. Air dry in cooler, unwrapped, overnight. Preheat smoker with ¼ bag charcoal and 3 logs, and heat to 300–350°. Place racks of fish on the smoker. Cook for 15 minutes. Remove and cool.

For Datil Pepper Remoulade, place all ingredients into a bowl and mix together well with a whisk. Reserve. Serve on top of mullet.



Casting a Wider Net

Local chefs showcase less-familiar fish species in support of a more sustainable seafood industry.


Fish Rub
  • 1/2 cup salt
  • 1/2 cup white sugar
  • 1/2 cup Chef Kenny’s Chicken Spice
  • 6 (6-ounce) Mullet fillets
Datil Pepper Remoulade
  • 1 cup mayonnaise
  • 2 tablespoons datil pepper sauce
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon chopped capers
  • ¼ cup diced red onion
  • 1 teaspoon Chef Kenny’s Raging Cajun Spice
  • ¼ cup fresh lemon juice
  • Zest from ¼ lemon
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh dill
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