Budget Cooking...Comfort & Gourmet!
Monday, May 17, 2010
Crispy Salmon Croquettes (Sandra Lee Inspired)
Fresh Cooked Salmon UNSEASONED or 2 cans Works Well
Add the Hot Sauce
(Next time I will use Cayenne Pepper INSTEAD...this was too salty)
Add the Fish Fry Mixture & Mix Well
Lightly Beat the Eggs
Add the Eggs
Form the Patties
Add Cornmeal to the Reserved Fish Fry Mixture on a Plate
Coat the Patties well in the Cornmeal/Fish Fry Mixture
Place breaded croquettes on a plate.
Place Croquettes in heated oil.
Do not crowd the croquettes in the pan. I used too much oil.
When the unbrowned side starts to crack, croquette is ready to be flipped.
2 cans salmon
2 eggs, lightly beaten
3/4 cup fish fry coating mix plus 1/4 cup
1/4 cup cornmeal
1 tsp dashes hot sauce
Canola oil, for frying
1. Using a fork flake the salmon meat away from the skin. Discard skin.
2. In a medium bowl, beat egg. Set aside.
3. To salmon mixture, add the hot sauce, beaten egg, add the fish fry mix.
Mix well to combine. Form into 8 patties.
4. Pour 1/4c of the fish fry mix and 1/4 cup of the cornmeal on to a dish.
Coat the patties in the remaining fish fry mix and set aside.
5. 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.
6. Serve Croquettes hot with remoulade sauce Click HERE for Recipe
While these were tasty, I was not accustomed to the dense texture of the croquettes because of so much fish fry mix having been used. I think it would be better to substitute PANKO for bulking up the filling & just using the fish fry mix as a breading to still get that crunch.
Sandra-Lee Crispy Salmon Croquettes with Remoulande Sauce Recipe