Fresh Cooked Salmon UNSEASONED or 2 cans Works Well
Fish Fixings
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
Mix Well
Coat the Patties well in the Cornmeal/Fish Fry Mixture
Place breaded croquettes on a plate.
Close View
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.
Browned Croquette
INGREDIENTS
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
DIRECTIONS
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
HEY!!! I've been trying to comment on this item for like 30 minutes now! LOL I haven't had a good salmon croquette since I was 15 or so. I'm looking forward to trying this one. My grandmother used to make them with cornmeal/flour mix and I'm dying to try it with panko next time. I will let you know how it turns out. Maybe this weekend! I'm doing the potato salad for Memorial Day barbeque!
ReplyDeleteHey Missy! Sorry about that, my settings needed adjusting.
ReplyDeleteIt's so good to see a comment from you girl. It's like crickets over here. LOL
This recipe was way too salty for me. I think you use sea salt too right? Please don't use hot sauce if you use canned salmon. Just use a lil' cayenne. Please let me know how it turns out.
Have you tried the potato salad yet? It tastes good the 1st day, but even better the 2nd. My husband likes it when the potatoes are still warm. LOL
Please use Yukon Gold or Red Russett Potatoes. The Idaho are good the first day, but way to mealy the 2nd day. Please let me know how everything works out.
Thanks for commenting. :O)
I love these and simply call them salmon cakes. You inspired me to make some this weekend. Yours looks deelish!
ReplyDelete@ Mz. More, thanks so much for commenting. Lemme know how yours turn out. These were good, but too dense & too salty. My grandmother's way is without any filling or breading. I'll be making those in a week or 2.
ReplyDelete