Bluegill Dip

You spent the morning pulling bluegill out of the lake. Now what?

This dip turns your catch into the star of the cooler. Steam the fillets, flake them up, and fold everything together with mayo, Worcestershire, a hit of liquid smoke, garlic powder, and fresh lemon juice.

No cooking required beyond steaming the fish. Season to taste and let it chill.

Serve it with crackers, celery sticks, or scoop it straight onto a piece of crusty bread. It’s the kind of thing that disappears before the grill even heats up.

Pro Tips

• Any freshwater panfish works here: crappie, perch, or sunfish are all solid swaps for bluegill.
• Go easy on the liquid smoke. A few drops go a long way. You can always add more, but you can’t take it back.
• Let the dip sit in the fridge for at least an hour before serving so the flavors meld together.
• Flake the fish finely for a smooth dip, or leave it chunky if you want more texture.