From our kitchen tables to yours, get the inside scoop on local favorite recipes fresh from Gulf County.
After a long day of fishing on the water, sometimes all you want to do is relax. But there is nothing better than eating your fresh catch that night! Several restaurants in Gulf County will actually cook your cleaned catch, everything from Trout to Scallops even some of the bigger game fish, such as Grouper and Snapper. There is no better way to enjoy your “catch” then letting someone else cook it (sides and atmosphere included).
However, most of the accommodations in Gulf County have large, fully stocked kitchens so you can prepare fresh meals and enjoy them with friends and family. Either way you enjoy your meal, whether it be in one of our many restaurants or in your vacation home, there will be fond memories to be shared. No matter where you gather, as long as there is laughter and love and, of course, good food, long-lasting memories will be made.
Here are some of our favorite local recipes made from scratch using local seafood, game, Tupelo Honey and fresh veggies from the SaltAir Farmers’ Market. We invite you to try our recipes here and take a look at more on our Pinterest. We’ll be sharing favorite recipes, games and local kitchen table moments all year long. Enjoy!
- 3–6 pounds of butterflied Mullet or Mullet fillets
- 1/4 cup brown sugar, light or dark
- 1 gallon cold water
- Old Bay seasoning
- 1/4 cup table salt or 1/2 cup kosher salt
- hickory chips
Mix up a brine using cold water, salt and brown sugar and stir well. Place Mullet in large container, completely cover with the brine and refrigerate for 12-24 hours. Remove the fish from the brine 30 minutes before smoking and pat dry. Season generously with Old Bay seasoning, then smoke, using hickory or oak, at 150-200 degrees between 45 minutes to two hours. The time will depend on the smoking method and size of the fish. They are done when Mullet is a golden color and has a flaky texture.
Tupelo Honey Dipping Sauce
- 1/2 cup Tupelo Honey
- 1/4 cup Worcestershire sauce
- 1/2 cup yellow mustard
- 1/3 cup apple cider vinegar
- 1–3 teaspoons Ed’s Red XX Hot Sauce
Mix the first 4 ingredients very well and heat to a simmer, then season with hot sauce to your liking. Excellent for all sorts of dishes in addition to smoked fish!
Smoked Mullet Dip
- 3-6 smoked Mullet, depending on size
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons Dijon mustard
- hot sauce
Pick the meat off Mullet, careful to remove any bones. Mix the mustard, mayo and Mullet in a food processor or by hand to desired consistency. Adjust mayo/ mustard mix to get the dip to the creaminess you like, then season with hot sauce. Serve with crackers or chips and garnish with jalapeños and/or green onions.
Easy Seafood Stuffing
- 1–2 cups of cooked, diced shrimp, crawfish tails, or lump crab meat, or any combination of the three (my favorite)
- 1 stick of butter
- 1 small sweet onion, chopped
- 1 bell pepper, chopped
- Old Bay seasoning or Creole seasoning
- 2 stalks celery, chopped
- Italian style bread crumbs or crumbled cornbread
Over medium heat, sauté the vegetables in butter for 3-5 minutes, or until done. Add seafood and mix well, season to taste with Old Bay or your favorite Creole seasoning. Remove from heat and add bread crumbs to absorb excess liquid and butter. This is a good stuffing for Flounder and other fish, stuffed mushrooms or even steaks.
Duck Dressing Casserole
- 4–6 Wood Duck breasts
- 1 egg
- 1 stalk celery, chopped
- 1/2 cup milk
- 1/2 sweet onion, chopped
- 1 can cream of mushroom soup
- 1 cup sliced mushrooms
- 1 (6 oz.) pkg. chicken Stove Top stuffing mix
Stew duck till done, remove meat and dice into small cubes. Prepare Stove Top stuffing using directions on box, but use duck stock in place of water. Mix all other ingredients with finished Stove Top in a casserole dish. Bake at 400 degrees for 30 minutes.
Recipes provided by Matthew Godwin of Off The Map Expeditions. Adventure out with him and see all the possibilities for dinner!
About Gulf County Florida
Located in Northwest Florida, Gulf County boasts 43 miles of natural shoreline. Here, where water surrounds us, we don’t have high-rises or busy highways and never will. We have white-sand beaches facing westward into spectacular sunsets – on the Gulf of Mexico and St. Joseph Bay. We have beckoning bayous, unexpected wildlife encounters and the mysterious Dead Lakes. We’ve got seaside bike trails, kayaks, stand-up paddleboards and snorkeling. We have genuine places, like the historic Indian Pass Raw Bar and flavors like Tupelo Honey. Learn more about this “no worry, no hurry” destination at www.visitgulf.com and on Facebook, Twitter and Pinterest.