Salmon Croquettes Recipe
Equipment
Ingredients
- 15 oz Canned Salmon
- 1/2 Green Bell Pepper, (diced)
- 1/4 Yellow Onion, (diced)
- 1 tsp Old Bay
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Fresh Parsley, (diced)
- 1 tsp Worcestershire Sauce
- 2 tbsp Mayo
- 2 tsp Dijon Mustard
- 1 large Egg, (beaten)
- 1/2 cup Breadcrumbs
- 2 tbsp All Purpose Flour
Cornmeal Coating
- 1/4 cup Cornmeal
- 3/4 cup Breadcrumbs
- 1 large Egg, (beaten)
- 1/3 cup All Purpose Flour
- 2-3 cups Vegetable Oil, (for frying)
Creole Tartar Sauce
- 1/2 cup Mayo
- 2 tbsp Relish
- 2 tbsp Lemon Juice
- 1 tbsp Hot Sauce
- 1 tbsp Yellow Mustard
- 1 1/2 tsp Cajun Seasoning
- 1 tsp Sugar
- 1/2 tsp Garlic Powder
Instructions
- Drain the canned salmon thoroughly, pressing out as much liquid as possible. Transfer it to a large bowl, remove the larger bones and noticeable pieces of skin, then flake the salmon into small pieces with a fork. 15 oz Canned Salmon
- Add the diced bell pepper, onion, Old Bay, garlic powder, onion powder, parsley, ½ cup breadcrumbs, 2 tablespoons flour, Worcestershire sauce, mayonnaise, Dijon mustard, and 1 egg. Gently mix until evenly combined. 1/2 Green Bell Pepper 1/4 Yellow Onion 1 tsp Old Bay 1 tsp Garlic Powder 1 tsp Onion Powder 2 tbsp Fresh Parsley 1/2 cup Breadcrumbs 2 tbsp All Purpose Flour 1 tsp Worcestershire Sauce 2 tbsp Mayo 2 tsp Dijon Mustard 1 large Egg
- Divide the salmon mixture into 6–8 portions. Shape each portion into a patty about ½-inch thick without packing it too tightly. If the patties feel soft or fall apart easily, refrigerate them for 15–20 minutes.
- Prepare three shallow bowls for breading. Add ⅓ cup flour to the first bowl. Beat the remaining egg in the second bowl. Combine ¼ cup cornmeal and ¾ cup breadcrumbs in the third bowl. 1/3 cup All Purpose Flour 1 large Egg 1/4 cup Cornmeal 3/4 cup Breadcrumbs
- Lightly dredge each salmon patty in flour and shake off the excess. Dip it into the beaten egg, allowing the excess to drip off, then press it into the cornmeal and breadcrumb mixture until evenly coated on all sides.
- Add 1 inch of vegetable oil to a large, heavy-bottomed skillet. Heat the oil over medium heat to 350°F. 2-3 cups Vegetable Oil
- Carefully add 2–3 croquettes to the hot oil without overcrowding the skillet. Fry for 3–4 minutes per side, until deeply golden brown and crisp. Wait until the first side develops a firm crust before flipping.
- Transfer the cooked croquettes to a wire rack or paper towel-lined plate. Allow the oil to return to 350°F between batches, then repeat with the remaining croquettes. Let the salmon croquettes rest for a few minutes before serving.
- Make the Creole Tartar sauce by mixing together all of the sauce ingredients in a bowl - 1/2 cup Mayo 2 tbsp Relish 2 tbsp Lemon Juice 1 tbsp Hot Sauce 1 tbsp Yellow Mustard 1 1/2 tsp Cajun Seasoning 1 tsp Sugar 1/2 tsp Garlic Powder
- Let the salmon croquettes rest for a few minutes then serve with the sauce.
Notes
- Drain the salmon well. Excess liquid can make the mixture too soft and cause the croquettes to fall apart.
- Dice the vegetables finely. Large pieces of pepper or onion make the patties harder to shape and can prevent them from holding together.
- Use a wide spatula. Slide it completely underneath the croquette so it doesn’t break during flipping.
- Fry in batches. Crowding the skillet lowers the oil temperature and makes the coating less crispy.
- Keep the patties about ½-inch thick. Thick croquettes may brown outside before the egg and vegetables cook through.
Nutrition
Calories: 242kcal, Carbohydrates: 24g, Protein: 18g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 48mg, Sodium: 259mg, Potassium: 117mg, Fiber: 2g, Sugar: 2g, Vitamin A: 375IU, Vitamin C: 8mg, Calcium: 97mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!