Country Fried Salmon Croquettes With Variations Recipes

Steps:

• Add salmon to a medium bowl (do not drain).
• Remove bones; add the flour, eggs, onion and salt and pepper.
• Beat with an electric mixer until well incorporated.
• In a large skillet, heat enough oil to cover the bottom of the pan.
• With a medium spoon, add salmon spreading them into round patties (you can make large or small).
• Let them cook on one side 10 minutes, then flip cook 10 minutes more.
• ENJOY!

Steps:

• Combine salmon, eggs, and onion in a bowl. Season with cayenne and salt; mix well. Place fish fry in another bowl.
• Heat oil in a skillet over medium-high heat.
• While the oil heats, place a large spoonful of salmon in the palm of your hand and form an oval croquette patty. Place croquettes in the fish fry and flip over to coat. Repeat to form remaining croquettes.
• Working in batches, place croquettes in the hot oil and cook until edges have browned, about 5 minutes. Flip and cook the other side, about 5 minutes. Remove to a paper towel-lined platter and repeat to cook remaining batches.

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

Steps:

• In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

Steps:

• In a large frypan, heat butter over medium high heat, and sauté onion and garlic powder.
• Add salmon, season with salt and pepper (you may wish to add dill) and heat through.
• Add flour and stir well.
• Add milk gradually stirring constantly until mixture thickens and forms a ball.
• Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).
• Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.
• Deep fry in hot oil, and drain on paper towels.
• This recipe can be made with practically anything, fish, chicken, ham, vegetables (spinach is lovely).

Steps:

• 1. Prepare canned salmon by removing bones, skin and cartilage. Place in large bowl. Add rest of croquette ingredients. Mix with fork until just incorporated.
• 2. Using a 1/3 cup measuring cup, form 6 patties to desired thickness. I like mine about 1/2-3/4" thick. Place on large platter.
• 3. Set up a breading station: 1. flour 2. beaten egg 3. Shake & Bake Country Fried Seasoning or similar Dip each patty in that order. Place on platter until ready to fry.
• 4. Add 1-2 TB. of butter to large frying pan. Add enough cooking oil to generously coat the bottom. (I like to fry with grape seed oil.) Fry patties until crisp and golden. Drain briefly on paper towels. Serve on top of a mixed green salad, or any of the variations below.
• 5. Additional serving suggestions/variations: *Knorr Hollandaise Sauce Mix prepared as directed with the addition of 1 tsp. dried dill *Place salmon croquettes atop big, fluffy, country-style biscuits, top with Black Pepper Saw Mill Gravy and serve with coleslaw. *Tartar Sauce *Cocktail Sauce Can also be made into sandwiches. Divide into 4 portions instead of six and add your favorite cabbage slaw or lettuce and tartar sauce, etc. on crusty Kaiser rolls.