This recipe is for a delicious smoked fish dip made with black mullet, a local fish found in abundance in the Boca Ciega Bay area near South Pasadena, Florida. It's a family recipe that has been perfected over many years and is now a signature dish at Ted Peters' Fish Restaurant.
In a large pot, boil the mullet filets in salted water for about 10 minutes, until the fish is cooked through and can be easily flaked with a fork.
Let the fish cool, then remove the skin and any bones.
Break the fish into small chunks with your hands or a fork.
In a mixing bowl, use an electric mixer to blend the cream cheese, sour cream, cayenne pepper, cherry peppers, dill pickles, dill leaves, lemon juice, and black pepper until smooth.
Add the chunks of fish to the cream cheese mixture and stir until well combined.
Smoke the fish in a fish smoker with citrus wood chips for 6-8 hours, until it develops a bold, char flavor.
Serve the finished fish dip with lemon wedges and baguette slices.
Notes
Black mullet is an oily fish with a high oil content, making it perfect for smoking and creating a delicious smoked fish spread.
The choice of mullet is essential to the recipe. Look for common-sounding mullet, and the fish monger can help you make a good choice.
The recipe makes a large batch, so feel free to adjust the quantities to your preference.
This recipe can be made with other white fish, such as Spanish or king mackerel.
This recipe is an ode to family commitment and love for the fish business. Ted Peters is a family-owned and operated seafood market and restaurant with Elry Lathrop Jr. as Chef Fisherman.
This recipe has been adapted from Chef Luke Decker's video recipe for Chef Recipe Videos.