Rinse the mullet fillets with cold, running water and pat dry with a paper towel. Season the mullet, if desired, with salt and pepper, fresh lemon juice and fresh herbs such as parsley.

Heat a skillet over medium heat, adding enough butter to coat the bottom of the pan. In a shallow dish, add enough flour to coat the mullet. Dredge each fillet by dipping and rolling in the flour until completely coated on all sides.

Add the flour-coated mullet fillets to the skillet when the butter has melted completely and is bubbling. Cook for 4 to 5 minutes on each side, or until the fish flakes easily with a fork. Remove the mullet from the pan and let it rest on paper towels. Serve with sauteed almond slivers or pair it with a white wine sauce, if desired.

Mix equal parts flour and cornmeal in a bowl, enough to completely coat the mullet. In a separate bowl, add a can of beer, enough flour to thicken the beer batter to the desired consistency and any desired seasonings. Try using simple seasonings such as salt and pepper. Mix the batter until combined and let sit for an hour.

Heat enough oil to completely submerge the mullet in a large pot or an electric deep fryer to 375 degrees Fahrenheit. Peanut oil is a good choice as it imparts a nutty flavor to the fish, but you can also use vegetable oil.

Rinse the mullet fillets with cold, running water and pat dry with a paper towel. Dredge the mullet fillets first in the flour and cornmeal mixture, then completely submerge in the beer batter.

Hold the mullet fillet above the bowl, letting the excess beer batter drip off. Add a few of the mullet fillets to the hot oil at a time. Fry for a few minutes, turning to cook on each side, until the mullet turns golden brown. Remove from oil and drain on paper towels. Let the heat return to 375 F and repeat with the remaining mullet. Serve with malt vinegar or tartar sauce, if desired.