Unemployment= more fishing= more fish= more ways to prepare them.

Experimenting with whiting and a new food processor produced some pretty darn good fish dip, so I thought I would share.

I do not really care for the taste of whiting so much, so I fileted them (one thing I can do well) and soaked them in lemon juice for 24 hrs.  Then, pan seared using Weber Beer Can Chicken seasoning (wal-mart) and salt both sides.  Then in the food processor:

prepared Whiting filets- about 4 fish 16" each
4-5 Tbsp. Lemon Juice
2 Tbsp. Worcestershire
1-2 Tbsp. black pepper
Salt to taste
about 2 Tbsp. Tony Chachere's Original creole seasoning
1 Tbsp. Garlic Powder
1/2 small red onion
1 pound cream cheese
1 large stalk celery
2 heaping Tbsp. Miracle Whip or Mayo (preference)
1 large jalapeno (fewer seeds in the bowl= less heat) I always do a taste test first to see how hot they are

Whack it all really well in the food processor.  Then you can fold in some chopped chive or green onion if you are an onion fanatic like me.
You may want to adjust the seasoning to your liking at this point. 

Chill (overnight is best)

This recipe is approximate and you may want to adjust to your liking...enjoy!