Everybody said don't smoke black drum. Joe smoked it anyway, folded it into cream cheese, and came out with the best fish dip on the dock. Forty-five minutes, no debate.
Smoked Black Drum Fish Dip
Ingredients
- For the Fish:
- Black Drum fillets (a gallon bag full), patted dry
- For the Rub:
- Cumin
- Paprika
- Black pepper
- Onion powder
- Garlic powder
- Salt
- Oyster sauce
- Fish sauce
- Chili garlic sauce
- Smoked with the Fish:
- Shallots
- Sweet peppers (variety)
- Whole garlic head
- Capers
- The Base:
- Cream cheese spread (already spreadable)
Instructions
- Season the fish with the rub.
- Add the fish and the mix-ins (shallots, peppers, whole garlic head, capers) to a foil pan.
- Smoke low on the Pit Boss until the garlic head is soft — about 45 minutes total.
- Squeeze the smoked garlic straight out of the head into the mix.
- Pull the fish, break it up by hand, and fold in the cream cheese spread.
- Mix everything together and serve warm with tortillas.
