I pound smoked mullet (either smoke or purchase at a seafood market, call ahead first, not every market has smoked mullet)
1/2 cup mayonnaise
1 medium stalk of celery, diced finely
4 scallions finely chopped, cut off the green end, use the white, root end.
1 Tablespoon capers
¼ cup roughly chopped Italian parsley
1 Tablespoon lemon juice
¼ teaspoon Old Bay seasoning (optional, to taste)
I package of Saltine Crackers
Steps:
1. Carefully de-bone the mullet and toss the skeleton or bones, (or also use for soup base). Pull off the mullet meat in small pieces, shredding the mullet. 2. Place the mullet meat in a medium-sized bowl, add all ingredients-scallions, celery, capers, lemon juice, parsley, and also Old Bay seasoning. Add the mayonnaise last to determine the right consistency. Let stand for two hours at a minimum before serving. 3. Brine the mullet and smoke with seasoning, but if the dip needs more flavor add: ¼ teaspoon salt and ¼ teaspoon pepper.
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