Salmon Patties
- 1 (14 3/4 ounce) can pink salmon, remove spine please
- 34-1 cup self-rising white cornmeal
- 1 cup white onions or 1 cup yellow onion
- 1 tablespoon coarse salt
- 1 teaspoon cayenne or 1 teaspoon red pepper
- 1 tablespoon crushed red pepper flakes
- 14 teaspoon white pepper (optional)
- 12 teaspoon black pepper
- 1 egg
- 1 12 teaspoons diced pimentos (optional)
- 12 teaspoon garlic salt
- 1 teaspoon Old Bay Seasoning
- 1 lemon (optional)
- 12-1 cup vegetable oil
- After removing liquid, pour salmon into a bowl.
- Remove spine pieces by halving the fish length wise.
- Flake remaining salmon with a fork.
- Add onions (Reserve 3 slivers) (Use up to one whole onion).
- Add salt, crushed red pepper, and white pepper.
- Mix thoroughly.
- Add black pepper, garlic salt, pimientos and half of the old bay and mix again.
- Add egg to the mixture.
- In a separate bowl, mix corn meal and remaining (not lemon or oil) ingredients.
- Use more corn meal for stiffer patties and less for more moisture in your finished croquets.
- Add corn meal mixture to the salmon mixture bowl.
- Using clean hands for balls of the mixture and set aside.
- Heat oil in an iron skillet (or whatever you use for fried chicken) on medium heat (Use*only* enough to cover the lower half of the patties you form).
- WHILE OIL IS HEATING- Form patties from the salmon balls you made previously (Should end up with about 8 patties).
- Test oil by dropping an onion sliver in to see if it frys quickly.
- Place 3 to 4 patties in skillet at a time (Don't crowd them).
- Turn after bottom browns (approx 3 minutes)/Turn again when second side is done.
- Patties should be on original side now (Cook for about 20 more seconds and remove to paper towels).
- Serve with Lemon wedge, Trappey's BULL hot sauce, and garlic cheese grits.
pink salmon, white cornmeal, white onions, coarse salt, cayenne, red pepper, white pepper, black pepper, egg, pimentos, garlic salt, lemon, vegetable oil
Taken from www.food.com/recipe/salmon-patties-95172 (may not work)