I marinate my AJ or mackeral in lime juice only overnight and then sprinkle with tony chacheres creole seasoning on both sides and smoke for a couple of hours at 150 - 200 using oak and pecan wood.
Below is my recipe for dip, it looks very similar to the others. I use cilantro instead of parsley.
2 C.smoked fish
1 C. mayonnaise or more to desired consistency
2 T. finely minced onion
2 T. celery finely minced
2 T. fresh parsley, chopped
2 T. pickle relish
1-2 cloves garlic, smashed
1 T. prepared mustard
dash of white Worcestershire sauce
Mix well and refrigerate for at least two hours for the flavors to marry
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