Sea Patrón Smoked Fish & Fish Dip
Sea Patrón Smoked Fish
Let's smoke some fish
Preheat smoker to 225 degrees
I prefer apple or cherry wood for smoking fish.
Use filleted fish in the half shell. I haven't found the need to scale the fish for smoking
Lightly baste with melted butter or olive oil
Sprinkle with your favorite seasoning such as Tony Chachere's Original Creole Seasoning, Lowry's, Simple Salsa Inferno, or whatever seasoning you like...
Take a dry paper towel and pat the seasoning into the fish.
Put them in the smoker
Smoking fish takes between 1.5 to 2.5 hours.
1.5 to 2 hours for small snapper
About 2 hours for thicker fish like redfish/black drum/bigger snapper
The meat will be flaky when done...the top of the meat might look drier, but make sure the meat flakes with a fork to be sure it's done.
**** The goal is to reach an internal temperature of 160 degrees for at least 30 minutes.
Sea Patrón Smoked Fish Dip
Spicy Smoked fish dip
2 to 3 cups smoked flaked fish...not too small or the dip will be more mushy than chunky.
Mix first in one bowl (wet ingredients)
12oz of philly cream cheese...softened
juice of 1/2 lemon
2 Tbl spoon of Worcester
1 tsp of habenero or Tabasco hot sauce
1/4 cup of fine diced bell pepper
1/4 cup of videlea onion
2 chopped up jalapeños (I like it spicy)
Mix second in a separate bowl (dry ingredients)
flaked smoked fish:
2 tsp of red pepper flakes
2 pinches of garlic powder
1 Tbl spoon of Everglades seasoning
1 Tbl spoon Tony Chachere's Original Creole Seasoning
kosher or sea salt to taste
course ground black pepper to taste
optional fresh chives to garnish
Combine the wet ingredients into the bowl with the dry ingredients very thoroughly.
For best results, allow the dip to chill in the fridge for 3 hours or overnight. (It doesn't hurt to have it right away, but really tastes better as everything soaks together over time).
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