edible communities

Crabby Cheryl’s Smoked Mullet Dip

This recipe uses Florida's own abundant, local, wild-caught Mullet, which Wild Ocean in Titusville smokes in-house. Mullet are herbivores notorious for jumping in the air and providing delicious roe during the winter months. Native Floridians will know this "bait" fish is amazing if cooked just right. Luckily for Orlando the nearby Indian River Lagoon feeds and shelters a lot of the Mullet found in Central Florida. Can’t get Mullet? Try using king mackerel, Spanish mackerel, salmon, steelhead or any fish with more oils in it than a simple mild, white fish.
January 26, 2015

Instructions

Ingredients for a big batch:

5 pounds of smoked mullet fillets
1 pound of other smoked fish fillet
1 white onion, pureed
2 stalks of celery, diced (save half for the end)
1 1/2 cups of sour cream
1 1/2 cups of mayo
1/2 cup of relish
1 block of cream cheese (48 ounces)
4 cloves of garlic, pureed
1 tbsp Creole or Cajun Seasoning (oregano, pepper, paprika, etc)
4 tbsp of Worcestershire sauce
Hot Sauce to taste
 
1. In a food processor, break up all of the smoked mullet fillet.
2. Remove and place in a large metal bowl.
3. Combine the remaining ingredients (onion, mayo, sour cream, relish, cream cheese, garlic, seasoning, Worcestershire and half the celery) and process or blend until smooth.
4. In the meanwhile, chop up the leftover pound of "other" smoked fish on a cutting board. This will give the fish dip a hardier consistency.
5. Stir in the processed smoked mullet alongside the cream cheese mixture in the food processor until it is at a spread consistency. Take it out of the food processor and place it all in a mixing bowl.
6. Add the rest of the diced celery and the chopped smoked fish fillet.
7. Add the hot sauce and adjust seasonings to taste.
 

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