Capt. Debbie Hanson shared this recipe from Mrs. Capt. Rob. We hope you enjoy it as much as we do!
1 pound cooked fresh fish
3 or 4 stalks celery, diced
1/2 sweet onion (Vidalia)
1 tablespoon dill relish
4 sweet pickles, diced, with 1 teaspoon liquid
Fresh Italian parsley diced – about 2 tablespoons
1 teaspoon Fish Magic seasoning (mild, don’t use the Redfish Magic)
1 teaspoon celery salt
1/2 cup mayo – more to taste if needed
Dash Louisiana hot sauce
Juice of one fresh lime
Chop cooked fish into bite sized pieces. Mix with all other ingredients. Taste and check for seasonings. Use just enough mayo to bind together, but not enough to make it too wet.
Cover and refrigerate a few hours or overnight. Taste and check for seasonings – add lemon or lime and more spice for flavor to taste.
Serve with a variety of crackers and celery sticks. Best made with grilled or baked fresh fish. Mix several kinds of fish for more depth of flavor.