Here is an old family recipe that we have been using for years. I was visiting my father in law, and he was in the process of making his famous smoked mullet dip. I was intrigued, so I observed without prying too much. I thought it was relatively simple, and with a few of my finishing touches, I made it my own. So I am grateful to have learned this recipe from him and hope you all enjoy it as much as we have.
Take the time to castnet some plump mullet when you are either relaxing on the dock or fishing off the bank and once you have netted your mullet, fillet and clean the fish right away. Nothing beats the taste of fresh fish that hasn't been frozen. Ensure you wash the fish off to remove all the blood and prepare your fillets for the smoker. Use whatever flavored wood chips you would like. For this specific recipe, we chose a hickory flavor. The Hickory wood gives the fish a sweet yet savory bacon-flavor, a perfect taste for the delicate meat. Soak your wood chips for about 20 minutes while you wait for the smoker to heat up to the correct temperature. Once the temperature has reached 200 degrees, your smoker is ready. In the meantime, while your smoker is pre-heating, grab a nice cold drink and start to cure your mullet.
Ingredients for Mullet cure:
Mix the salt and sugar in a small bowl. Once combined, sprinkle the mixture on your clean fillets with skin still on. Let the fish cure for about 20 minutes while your smoker is heating up. Apply to your liking cracked black pepper over the fillets. Place the fillets in a pan and into your smoker for about 2 hours.
Ingredients for Mullet Dip:
Pull the flaky meat from the skin and remove the dark parts or bloodline from the fish, if you choose to. The dark meat tends to have a fishy taste for most. Pull the bones with your fingers from the white meat. Place the fish in a bowl and add the cream cheese, mayonnaise, mustard, garlic powder, relish, and lemon juice. Using a hand mixer, mix everything for the perfect consistency. Add salt and pepper to taste. Garnish with sliced green onion. Scoop the dip with your favorite cracker and enjoy! I think this dip makes for the perfect game day food. It's relatively light and tastes great. Forewarning, make sure you prepare enough because people will be "hangry" once they get their first taste, only to realize the bowl has gone dry.
You can also add hot sauce for the ultimate kick; we do not because my wife can't eat hot spicy food, but I tell you it is delicious. Don't be afraid to experiment and make your savory dip. You never know what you can come up with. I hope you have enjoyed this recipe; if you prefer to watch the dish be prepared, have a look at this video here:
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