Old South Salmon Croquettes

By • February 6, 2015 0 Comments

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Author Notes: Growing up I saw my mother work miracles with just a can of salmon, turning this simple canned fish into delicious dinners. This is my version of her famous Salmon Croquettes. Delicately crispy, these are wonderful by themselves, with tartar sauce, dill sauce or even served cold on rye bread the next morning!BeijingRose

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Serves 4

  • 1 can of pink or red salmon, with juice
  • 3 TBSP dried minced onions
  • 1 rounded TBSP dried dill
  • 2 eggs, beaten
  • 1/2 cup self-rising flour
  • 1/4 cup corn meal (yellow or white)
  • salt and pepper to taste
  • 2 cups vegetable oil
  1. Open the can of salmon, dump the whole thing in a bowl, pick out the soft bones and the dark skin, leaving only the meat and broth. (Both cats and dogs love the little soft bones and the skin, so I save them for my pets)
  2. To this salmon and broth bowl add the beaten eggs, dill, dried onions, flour, cornmeal, salt and pepper. Mix well. Should not be soupy! If it is not quite thick enough, add a little more flour, stir well and let sit for 15 minutes so the flour can absorb the flavors. NOTE: You are welcome to use finely minced fresh onion, however, I have found that the croquettes have tendency to fall apart during frying with fresh onion, so AI used the dried minced kind.
  3. Heat your oil in a wide pan so that it is no higher than an inch. When the oil is hot, take a large spoon (bigger than a TBSP, but not quite as large as a serving spoon) and drop the oval shaped patties gently into the hot oil. Fry for 2-3 minutes per side and drain well. Excellent served with mashed potatoes or grits w/cheese! Served cold the next day on rye or wheat bread, with dill mayo too! Make them half-sized and serve hot or cold with a sour-cream dill dip for parties as an hors d'oeuvre.

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