I use this for Macs, kingfish etc. First I brine the fish fillets overnight.
Brine:
1qt water
1/2 cup coarse salt
1/2 cup brown sugar
Mix well and make enough to cover fish fillets in a tupperware dish.
Place in refrigerator for 8-12 hours.
Remove from brine and rinse with cold water. Smoke fish fillets - I typically smoke fish with hickory around 200 degrees (time depends on thickness)
Dip:
1-1 1/2 cups(c) smoked fish
1c cream cheese
1/2c sour cream
1/2c mayonnaise
1/2 teaspoon(t) onion powder
1/2t garlic powder
1/2t ground red pepper
I shred the fish with my hands/fork in a large mixing bowl. Add the wet ingredients and then all the dry ingredients. Mix well and serve on your favorite cracker with hot sauce and cold beer.