Old-School Smoked Mullet Dip (A Family Favorite)
This is an old family recipe that we’ve been enjoying for years, passed along not through a cookbook, but through time spent together. On one visit to my father-in-law’s house, I found him in the middle of making his famous smoked mullet dip. No written recipe, no measurements on paper—just experience, instinct, and patience. I stayed close, watched carefully, and tried not to pry too much. The process seemed simple enough, and with a few finishing touches of my own, I eventually made it my own.
I’m grateful to have learned this recipe from him, and I hope you and your family enjoy it as much as we have over the years. It’s the kind of dish that brings people together—on the dock, at a tailgate, or around the table after a long day on the water.
Start With Fresh Mullet
If you really want this dip to shine, freshness matters. Take the time to cast-net some plump mullet while relaxing on the dock or fishing from the bank. Once you’ve netted your fish, fillet and clean them immediately. Nothing compares to the taste of fresh fish that has never touched a freezer.
Be sure to rinse the fillets thoroughly, removing all blood and debris. This step alone makes a noticeable difference in flavor. Once cleaned, leave the skin on and set the fillets aside while you prepare your smoker.
For this recipe, we chose hickory wood chips, which give the mullet a subtle, sweet, almost bacon-like smokiness that pairs perfectly with the delicate meat. You’re free to experiment with other woods, but hickory has always been our go-to. Soak your wood chips for about 20 minutes while your smoker preheats.
Once your smoker reaches 200 degrees, you’re ready to go. And while it’s warming up, grab a cold drink and start curing the fish—this part of the process is just as important as the smoke.
Smoked Mullet Dip Recipe
Ingredients for the Mullet Cure
2 mullet fillets
¼ cup kosher salt
1½ tablespoons sugar
Mix the salt and sugar in a small bowl. Sprinkle the mixture generously over the fillets, skin still on. Let the fish cure for about 20 minutes while the smoker finishes heating. Add cracked black pepper to taste.
Place the fillets in a pan and into the smoker for approximately 2 hours, or until the fish is flaky and fully cooked.
Ingredients for the Dip
Smoked mullet fillets
Two 8-oz packages cream cheese (room temperature)
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon garlic powder
1 tablespoon relish
1 tablespoon lemon juice
Green onion for garnish
Bringing It All Together
Once the mullet is smoked, pull the flaky meat away from the skin. If you prefer a milder flavor, remove the darker meat and bloodline, as it can taste stronger to some people. Carefully pick out any remaining bones with your fingers.
Place the fish in a bowl and add the cream cheese, mayonnaise, mustard, garlic powder, relish, and lemon juice. Using a hand mixer, blend everything until smooth and creamy. Season with salt and pepper to taste, then garnish with sliced green onion.
Serve with your favorite crackers and enjoy.
This dip is perfect for game day, cookouts, or casual gatherings. It’s rich without being heavy and always disappears faster than expected. Fair warning—make plenty. Once people get their first bite, they’ll be coming back for more.
If you like a little heat, add a dash of hot sauce or cayenne pepper. We usually skip it because my wife isn’t a fan of spicy food, but trust me—it’s excellent with a kick. Don’t be afraid to experiment and make it your own.
I hope you’ve enjoyed this recipe. And if you’d rather watch it being prepared step by step, check out the video linked below.
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You should more clearly explain relish, do you use sweet or dill?
You should more clearly explain relish, do you use sweet or dill?