Recipe Background
The word "croquette" is French deriving from the verb "to crunch." Just one bite will tell you why Southern Salmon Croquettes have their name then: they're crunchy beyond all belief! These are essentially salmon crab cakes, with the tender, succulent salmon enhanced with tangy mayo and deeply savory Worcestershire sauce in an extra crunchy, deep-fried breading. Golden-brown, lavish, and herbaceous, Southern Salmon Croquettes really will change how you see seafood... and maybe even how you hear seafood!
The word "croquette" is French deriving from the verb "to crunch." Just one bite will tell you why Southern Salmon Croquettes have their name then: they're crunchy beyond all belief! These are essentially salmon crab cakes, with the tender, succulent salmon enhanced with tangy mayo and deeply savory Worcestershire sauce in an extra crunchy, deep-fried breading. Golden-brown, lavish, and herbaceous, Southern Salmon Croquettes really will change how you see seafood... and maybe even how you hear seafood!
Ingredients
- 1/2 cup flour
- 1/4 cup yellow cornmeal
- 1 (15-ounce) can salmon
- 1 red bell pepper finely chopped
- 1/2 cup sweet onion diced
- 1 large egg beaten
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise
- 1/4 cup cilantro chopped
- olive oil to taste, for frying
Directions
- In a large bowl, whisk the flour and cornmeal together.
- Add the salmon, the bell pepper, the onion, the egg, the Worcestershire sauce, the seasoned salt, the pepper, the garlic powder, the mayo, and the cilantro to the cornmeal mixture and mix well until combined.
- Shape the salmon mixture into 6-8 patties.
- In a large skillet over medium-high heat, warm the oil.
- Cook the patties on each side until they are golden brown and crispy, about 2-3 minutes.
- Serve immediately.
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