Post by tiltntrim on Aug 12, 2017 7:49:52 GMT -5
A quick, easy and good way to use those smaller white perch fillets. The original recipe calls for boiling the carcass of larger "cleaned" fish to obtain the small scraps of meat left on the bones, thus the name.
Small fillets are best for the short cooking time. I use those from 8" or shorter fish. Fillets from about 20 fish of this size makes a nice bowl of dip for 6 to 10 folks.
Fish fillets (white fish works best)
About 1/3 of a medium Vidalia onion - minced
Mayonnaise (I use about 1/3 of a 16oz jar of Duke's)
salt
coarse ground black pepper
Old Bay seasoning
Cook the fillets in a large pot of boiling water for about 2 minutes until fish is flaky. Get the water boiling hard before adding fish.
Drain well and cool a bit in a colander.
Mix with the onion and enough mayo to get the consistency you want. (not too runny)
Add salt, pepper and Old Bay to taste.
Mix well and chill for at least 3 hours if possible.
Serve with Club crackers and Cholula hot sauce. Enjoy!
Small fillets are best for the short cooking time. I use those from 8" or shorter fish. Fillets from about 20 fish of this size makes a nice bowl of dip for 6 to 10 folks.
Fish fillets (white fish works best)
About 1/3 of a medium Vidalia onion - minced
Mayonnaise (I use about 1/3 of a 16oz jar of Duke's)
salt
coarse ground black pepper
Old Bay seasoning
Cook the fillets in a large pot of boiling water for about 2 minutes until fish is flaky. Get the water boiling hard before adding fish.
Drain well and cool a bit in a colander.
Mix with the onion and enough mayo to get the consistency you want. (not too runny)
Add salt, pepper and Old Bay to taste.
Mix well and chill for at least 3 hours if possible.
Serve with Club crackers and Cholula hot sauce. Enjoy!
