Spring is Here -- Time for a Cold Beer and Some Fish Dip
This recipe from New Orleans' Beggars Banquet gives the classic dish a Creole touch
There’s something about fish dip: creamy, briny, smoky, and utterly irresistible, it’s my favorite lunch or snack when the weather is warm.
It doesn’t hurt that most times, fish dip is on the menu at seaside eateries. Watching the sun glisten on the water while loading a saltine with fish and capers is one of the greatest pleasures in the world.
Now that it’s officially Spring, thoughts turn to longer days, good weather, and waterfront dining.
If you want to channel good times and sunny days, try this redfish dip recipe by Mike Dilonno. The executive chef/owner of Beggars Banquet in New Orleans uses local redfish and Creole spices to give the classic recipe new life. Serve with saltines, crudite, or chips and garnish with lemon wedges and capers. Pair with a cold beer and you’ve got a great snack that’s perfect for a Spring day.
Redfish Dip
Ingredients
2 cups heavy cream
1 cup softened cream cheese
1 cup mayonnaise
8 oz. redfish filet or scrap
1/2 cup Creole seasoning
In a sauce pot, bring heavy cream to a simmer and reduce its volume by half. Remove from heat and cool completely.
Season redfish liberally with Creole seasoning and place in a smoker preheated to 265 degrees for 45 minutes. Remove the fish from the smoker and cool completely.
In the bowl of a food processor, combine cream cheese, reduced cream, mayonnaise, and Creole seasoning, Blend until smooth.
Break up the smoked fish into small pieces and add to the mixture in the food processor. Pulse blend five or six times until the fish is fully combined with the dip base.
Garnish with lemon wedges, fresh dill, and capers and serve with your favorite chips, crackers, and crudite.