Country Fried Salmon Croquettes With Variations Recipes

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl whisk together flour and cornmeal.
• Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
• Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
• Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
• Serve immediately with your favorite dipping sauce.
• If you've tried this recipe, come back and let us know how it was!

SALMON CROQUETTES CORNMEAL STYLE

Steps:

• Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
• In a medium bowl, add salmon and the next 9 ingredients and mix well.
• If you're pan browning or baking, form 8 patties (flying saucer shape).
• If you're frying, form 8-10 round balls.
• Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
• PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
• BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
• FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
• Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.

SALMON CROQUETTES

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

PAN-FRIED SALMON CROQUETTES

Steps:

• Combine salmon, eggs, and onion in a bowl. Season with cayenne and salt; mix well. Place fish fry in another bowl.
• Heat oil in a skillet over medium-high heat.
• While the oil heats, place a large spoonful of salmon in the palm of your hand and form an oval croquette patty. Place croquettes in the fish fry and flip over to coat. Repeat to form remaining croquettes.
• Working in batches, place croquettes in the hot oil and cook until edges have browned, about 5 minutes. Flip and cook the other side, about 5 minutes. Remove to a paper towel-lined platter and repeat to cook remaining batches.

SALMON CROQUETTES

Steps:

• Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.

SALMON CROQUETTES

Steps:

• In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

SOUTHERN FRIED SALMON PATTIES

Steps:

• Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
• Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.
• Shape the mixture into patties about the size of an average burger or less.
• Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
• Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.