Panhandle Smoked Fish Spread

Most seafood restaurants along the sugar-white sands

of the Florida panhandle that are worth their salt, offer

a smoked fish appetizer along with the standard crab

claws, oysters on the half shell, and shrimp cocktail.

The truth is that the majority of them use a very similar

recipe to this one, which came down from my father,

and does not require smoked fish at all. It relies on

liquid smoke for its flavor. Nothing is lost in translation.

It is a beautiful smoked fish spread. Certainly, using

smoked fish, if you have it, will enhance the dish.

2 cups of poached whitefish filet, chopped (I prefer tilefish)

4 tablespoons of homemade mayonnaise

1 tablespoon of green onion tops, thinly sliced

4 tablespoons of sour cream

1 teaspoon of Old Bay Seasoning

1 teaspoon of red pepper sauce, or more

1 teaspoon of garlic powder

1 teaspoon of Worcestershire sauce

1/2 tablespoon of liquid smoke flavoring

Freshly ground black pepper

Reserve the fish and combine the other

ingredients thoroughly. Then stir the fish in,

making sure that it remains flaky and the

spread does not become too creamy.


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