This is a loose adaptation of Henry Lowe's Famous Smoked Mullet Dip as featured on the Sporting Chef TV show. Henry knows his way around a smoker, but is a little tight when it comes to exact recipe measurements. Follow the recipe below the first time and then adjust to suit your own taste. Thanks, Henry!

Look, I know that “fish dip” doesn’t sound all that appetizing to us Westerners, but it’s a way of life in some parts of the country. Florida’s panhandle or “Redneck Riviera” is big on fish dip. This is also great with any leftover or fresh fish that is cooked, cooled and flaked. Serve with toast points or crackers.

The walleye or yellow pickerel or pickerel (Sander vitreus vitreus, formerly Stizostedion vitreum vitreum) is a freshwater perciform fish native to most of Canada and to the northern United States. It is a North American close relative of the European pikeperch.

The common name, "walleye," comes from the fact that their eyes, like those of cats, reflect light. This eyeshine is the result of a light-gathering layer in the eyes called the tapetum lucidum which allows the fish to see well in low-light conditions.

A great recipe using Saugeye, a hybrid between Sauger and Walleye. You can substitute the recipe with Walleye as well.

A delcious walleye recipe made with asparagus and cheddar cheese.

There are two things to remember when making fish cakes. First, they have to be just moist enough to hold together, but not so moist that they fall apart when cooked. Second, you can’t mess with them when they’re in the pan or they’ll break apart. Now that we’ve got that straight, let’s get started. I use any light white fish that will flake easily, like crappie, halibut, rockfish, etc.

This festive dish has plenty of flavor and texture. Teamed with a Cuervo Gold margarita (shaken, not blended) or a frosty-cold Mexican beer, this is a great warm weather meal. The choice of fish is entirely up to you, but I'm a crappie fan.