This smoked fish dip recipe is the perfect dinner party appetizer. Smoked mullet with cream cheese and crushed red pepper make this smoked mullet dip an instant hit. Sprinkle red peppers on top for a colorful garnish and serve with crackers!
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with 1 tablespoon of the Old Bay seasoning.
In a smoker grease grill rack; arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on the grill rack over water pan. Cover; smoke for 35 to 45 minutes or until fish flakes easily when tested with a fork. Add additional coals and water as needed to maintain temperature and moisture.
When cool enough to handle, remove skin from fish. Flake with a fork. (You should have about 2 cups.)
In a large bowl combine the remaining 1 tablespoon Old Bay seasoning, the cream cheese, mayonnaise, sour cream, onion, mustard, Worcestershire sauce, paprika, and the 1/4 teaspoon crushed red pepper. Beat with an electric mixer on medium to high speed until combined. Fold in fish. If desired, sprinkle with additional crushed red pepper.