CARIBBEAN-STYLE FRIED SALMON FRITTERS
Adapted from fried Caribbean accras, which are made from salted cod. A recipe that my dad used to make on the occasional Sunday. I didn't have salted cod, so I substituted canned sockeye salmon and it turned out awesome.
Provided by Andy A
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Mix flour, parsley, baking powder, salt, thyme, and cumin together in a large bowl. Add chopped onion and jalapeno pepper; mix again. Add eggs and salmon; mash salmon and mix until combined. Add water and stir into a very thick batter.
- Heat 1/4 inch oil in a frying pan just below the medium heat setting. Scoop up 1 tablespoon batter per fritter; drop carefully into the hot oil in batches of 3. Fry until golden brown, 3 to 5 minutes per side. Transfer to a dish lined with paper towels to drain. Repeat with remaining batter for about 16 fritters in total.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 23.8 g, Cholesterol 91.9 mg, Fat 10 g, Fiber 4 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 805.3 mg, Sugar 0.9 g
PAN-FRIED SALMON CAKES
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 8
Number Of Ingredients 8
Steps:
- Break pretzels into pieces; pulse in a food processor until finely ground. (You should have 1/2 cup.)
- In a medium bowl, combine mayonnaise, egg, dill, scallions, and lemon zest. Fold in ground pretzels and salmon until just combined. Cover and refrigerate until firm, about 30 minutes. Using a 1/4 cup measure, form mixture into 8 cakes, each about 1/2 inch thick.
- Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook 4 cakes, flipping once, until golden brown and crisp, about 3 minutes a side. Repeat with remaining oil and cakes. Sprinkle with dill and serve, with lemon wedges.
EASY FRIED SALMON
Really easy and really good fried salmon!
Provided by Patrick O'Neal
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Season salmon with salt and black pepper.
- Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet.
- Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.
Nutrition Facts : Calories 287.8 calories, Cholesterol 69.8 mg, Fat 20.4 g, Protein 24.5 g, SaturatedFat 3.7 g, Sodium 167.7 mg
BRASILIAN DEEP FRIED FISH FRITTERS: BOLINOS DE BACALHAU
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C.)
- Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes.
- Cook the potatoes in boiling salted water for about 15 minutes until soft. Drain them, then dry out in the pan on the heat and mash.
- Flake the cooked fish into a large bowl, picking out any bones. Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, chile and salt and pepper. Mix well, taste. Add more salt, if necessary.
- Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour. Rough and ready is good.
- Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a 1/3 of the way up. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves.
SALMON RICE FRITTERS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h15m
Yield 3 dozen hors d'oeuvres
Number Of Ingredients 21
Steps:
- Bring 4 cups of water to boil and add rice and 2 teaspoons salt to the water. Return to a boil, reduce heat, cover and let cook without removing cover, for 20 minutes. Remove from heat and let rest for 5 minutes.
- While the rice is cooking, heat 1 tablespoon of the oil over medium-high heat in a large saute pan and saute the onion until it begins to turn translucent. Season salmon fillets with salt and pepper and sear each side, beginning the skin side first, leaving each side undisturbed for the first 2 minutes or so to allow the flavors to integrate into the surface of the fish and for the caramelization process to begin. Cook further until the fish flakes, approximately another 6 to 8 minutes, remove from heat and let rest.
- Heat oil in deep fryer to 375 degrees F or according to the manufacturer's directions for similar food.
- Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice. Fold in flaked salmon and form into 3/4-inch diameter "cocktail size" balls.
- To make tempura, mix flour, cornstarch, baking powder, chopped chives in a bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper. Place salmon balls on a slotted spoon and, holding over the bowl, ladle some tempura batter over each. Transfer to the deep-fryer basket and fry until golden.
- Combine all the Dipping Sauce ingredients and serve with the fritters.
DEEP FRIED SALMON FRITTERS
Number Of Ingredients 7
Steps:
- Drain salmon break into bite size pieces. Sift flour with baking powder and salt stir in cornmeal. Combine eggs and milk stir in dry ingredients. Fold in salmon. Drop by heaping spoonfuls into hot deep fat. Fry until golden brown. Drain on paper towels.
Nutrition Facts : Nutritional Facts Serves
SALMON AND CORN FRITTERS
A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon!
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 24 Salmon and Corn Fritters, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine.
- Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture.
- Combine the sour cream, capers and reserved onion and garlic in a small bowl.
- TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.
Nutrition Facts : Calories 211.4, Fat 8.3, SaturatedFat 2.8, Cholesterol 83, Sodium 270.2, Carbohydrate 26.8, Fiber 2.9, Sugar 1, Protein 11
SALMON AND CORN FRITTERS
This recipe was originally based on using fresh salmon that is poached. Too much work! I substitute canned red salmon. If you feel lazy substitute fresh corn kernels with canned corn.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Drain and flake salmon.
- Add next twelve ingredients. Mix well.
- Shape into patties.
- Coat with remaining breadcrumbs.
- Refrigerate until needed.
- Gently fry in oil until golden brown.
Nutrition Facts : Calories 632.8, Fat 31.4, SaturatedFat 5.1, Cholesterol 166.8, Sodium 1155.4, Carbohydrate 52.1, Fiber 4.8, Sugar 7.3, Protein 38.1
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