Smoked Redfish Dip

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Flat Bottom
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Smoked Redfish Dip

Post by Flat Bottom »

I told the group in Fishing that I would post this recipe. I found this on the web as a smoked mullet dip, I just swapped out redfish for mullet.

Smoked Redfish Dip

Soak about a pound of feshly caught redfish fillets for at least 24 hours in a brine solution (1/4 cup salt : 1gallon of water). Do not rinse.

Smoke fillets in a smoker at 150 F. I use hickory wood chunks. Baste the fillets with melted butter every half an hour until they are golden brown. They should be done in about 2 and half hours.

Mix fish with about 1 cup of mayo, 1 tbs of fresh lemon juice and 1/2 cup of finely chopped red onions. Salt and pepper to taste. I would let it sit in the fridge overnight before serving.
birddog
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Post by birddog »

Sounds delicious. I can't wait to try it. :thumbup: :thumbup:
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Sir reel
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Post by Sir reel »

:lick: :lick: Thanks for the follow up FB :thumbup: :D preciate it
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Reel Slow
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Post by Reel Slow »

My only question is how do you not eat the redfish before making the dip?:wink:

Can't wait to try it
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KarstRanger
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Post by KarstRanger »

I want to build a smoker, not buy one. For fish mostly, but maybe deer and turkey too. Anybody got a link on some info for building yer own smoker?
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