Ingredients2 h 15 m servings 187 cals
- Remove skin and bones from fish. In a medium bowl, mix fish with onion and hot pepper sauce with a fork, breaking fish into small pieces. Mix in mayonnaise. Season to taste with salt and pepper. Cover, and refrigerate for 2 hours.
Per Serving: 187 calories; 16.5 g fat; 2.6 g carbohydrates; 7.4 g protein; 31 mg cholesterol; 682 mg sodium. Full nutrition
ReviewsRead all reviews 15
I can't but help adjusting recipes but that's just how I am. This dip is delicious! I added about 2 tablespoons of lemon juice and some cilantro. I used a combination of ketchup and siracha f...
Holy mackerel this stuff is delicious! I used Miracle Whip instead of mayonaise and Louisiana Hot Sauce instead of tomato based sauce.
Wow, I made it exactly the same as the recipe but added 1/2 tbs of lemon juice. It was awesome. It was a nice new dip.
I found this dip to be excellent I will definitely make again. I think I will also add salad shrimp and call it seafood dip!
I added the juice of one fresh lemon, some cilantro (about 3 tbsp) and used Louisiana Hot sauce in place of the tomato-based hotsauce. I also added about 1 tbsp catsup & 4 stalks of celery dice...
I was a little reluctant to try this recipe, but it is absolutely delicious! I ate about 1/4 of it in the first tasting! Thanks so much for posting this!
Loved it. I left the hot since out and poured Cholula Chipoltle Hot Sauce directly on the cracker after it had the mackerel dip on it. I also added a dash of lemon juice to recipe. Yum!!