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Discussion Starter · #1 ·
This is a great one for tailgating (assuming we ever do that again) or a party.

1/2 cup softened cream cheese
1-3 finely chopped jalapenos (adjust for your heat preference)
1 Tbsp. finely chopped celery
1 Tbsp. finely chopped onion
1 Tbsp. Worcestershire sauce
Hot sauce to taste
8 ounces firm white fish
~ 6 Tbsp. sour cream

Bring your smoke to about 220 degrees. Smoke the fish for about 12-20 minutes until fish is flaky. Remove from the smoke and let cool to room temperature. In a food processor combine cream cheese, jalapeno, celery, onion, Worcestershire, and hot sauce. Mix until smooth. Break up the fish into the processor and then pulse until just mixed but not mushy. Add sour cream to the mixture until you get a consistency for spreading. Chill for one hour before serving.

I like doing this with bass, striper or crappie but anything you can buy at the store will work as well.
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