The Dads in my family are Southerners. Father’s Day was never a big deal. In hindsight, it should have been. It’s time to celebrate fatherhood: we ask a lot from them-perhaps demand is a better word-and they deserve some appropriate accolades.

My father-a survivor of the Great Depression and a World War II decorated combat soldier (Patton’s 3rd U.S. Infantry) would have been quite content with a family dinner. No need for a tie, a dress shirt, cufflinks, a rod and reel or cologne. Grilled filet mignon, baked mountain trout, roast duck, fried okra, sweet potato soufflé, coconut cake would bring a big smile of gratitude.

He enjoyed fishing and taught me how to bait a hook, reel in a catch, clean fish for dinner and care for the equipment.

We fished the Atlantic and the Gulf of Mexico many times. The memories are treasures.

Steinhatchee, a peaceful place along Florida's Gulf Coast.Photo byDown South Today

I describe rural Florida as “Original Florida.” There are no theme parks. The food is classic "Cracker cuisine," and includes Crabs, Snapper, Oysters, Shrimp, Clams, heart of palm, Tupelo Honey, Mayhaw Jelly and Mullet.

I was first introduced to Smoked Mullet Dip as a young kid in college. It’s addictive, particularly with cold beer and football. My favorite recipe is from Dean Fowler, which I enjoyed at his Steinhatchee Landing Resort beside the blue waters of the Gulf of Mexico. My father would have loved it.

Smoked Mullet Dip, a Southern Delicacy.Photo byDown South Today

Smoked Mullet Dip

1 lb. smoked Mullet

2 oz. cream cheese

1-2 Tb. mayonnaise

1 rib celery, cut in chunks

1 small onion, cut in chunks

½ jalapeño (seeds removed)

1 tsp. lime zest

1 Tb. lemon juice

Handful fresh parsley

Kosher salt & freshly ground pepper to taste

Saltine crackers

Tabasco sauce

Instructions:

Remove fish from skin and be sure to capture/remove any bones.

Place cream cheese, mayonnaise, celery, onion, jalapeño, lime zest, lemon juice and parsley in food processor. Pulse a couple of times.

Add fish and pulse a couple more times, until it all looks blended (tip - try not to create mush - it’s nice to have some texture in the spread).

Add salt, pepper and a bit more lemon juice to taste.

Refrigerate at least one hour before serving.

Serve with saltine crackers and a dash of hot sauce.

NOTE: Cold beer or Pinot Blanc from Oregon’s King Estate will add to the enjoyment of this simple but delicious snack.