Crispy Salmon Croquettes With Remoulade Sauce Recipes

CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE

Steps:

• For Remoulade:
• Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
• For Croquettes:
• Using a fork flake the salmon meat away from the skin. Discard skin.
• In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
• Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
• In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
• Serve croquettes hot with remaining remoulade sauce.

SALMON CROQUETTES WITH REMOULADE SAUCE

Steps:

• Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
• Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
• Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
• Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
• Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.