Southern Salmon Croquettes: Tips and Secrets?
The Khantessa will soon be out of town on a business trip, so I thought I'd make a personal childhood favorite that she is more than happy to avoid: southern salmon croquettes.
Now I've never actually made them, and am therefore looking for any helpful pointers and savory secrets you may have.
My Mom always used a few crushed saltines, egg, and milk with salmon, onions, seasonings, and they were ... Meh. Fine. Sometimes she dusted them in cornmeal before frying to make them crunchier. Then, once, she was out of eggs and milk, so subbed a can of creamed corn, and Something Happened. We loved them! I use salmon, onions, an egg, regular sweet corn, lots of seasoning and spices. Good luck!
Bone and skin the canned salmon. Discard b & s. I know others disagree. Flake salmon, add beaten egg, chopped jalapeño, a bit of mayo and Bay seasoning & dijon to taste. Black pepper and very little salt. Mix with finely crushed Ritz crackers to bond. Form in to patties and fry in 1/2" of corn oil until golden and crispy on both sides.
Some people use chopped onion but that's up to you. I don't care for it myself.
I make a distinction between croquettes and simpler patties. Both good, but my patties are held together with egg/crumbs, seasoned, *lightly* breaded or floured, and fried to golden.
Croquettes are made from chopped cooked protein, which is mixed with a *cooked white sauce*. Parsley is usually added. That gets chilled, rolled by hand into cone shapes, then rolled into crumbs. Refrigerate these cones, then dip into an egg wash, recoat with more crumbs, refrigerate again.
Fry. There is a thick crisp shell around the savory soft insides. To me, that's a croquette. Pretty old fashioned, like creamed tuna or something.
Thanks for nothing! That, and this...
" applehome Oct 6, 2008 10:07 AM
words, words, words...
If you have a memory of a food in your mind - whether it's a bowl of ramen or a croquette - and you're presented with something that doesn't quite fit your understanding of that word...
We're back to this whole thing of authenticity. Not quality, not deliciousness, but vocabularly - whether or not a word describes what you have in front of you. To me... just to me, perhaps... I need a fried, breaded round object to cut open with a fork, so that it is not homogenous - it has a crust, and when you cut through the crust, a thick semi-liquid interior flows out. That is a croquette...."
Trying to re-create that tonight.
I use Ina's recipe, using canned salmon instead of fresh. I get rid of the skin and that grey gunk but I'm one of those people that leave the bones, they are so soft you can crunch them with your fingers. I like to serve with a creamy dill sauce.
This is how I have made salmon patties for many years.
Wtg2Retire’s Salmon Patties
1 can salmon
1 egg or about 1 T mayonnaise
1/4 to 1/2 of grated onion
1/3 cup dry bread crumbs
Mix thoroughly together. Make patties and refrigerate for at least 2 hours before cooking. I pan fry. Heat oil for frying in heavy skillet until hot. Fry patties, turning once, 10 minutes or until lightly browned; drain. or bake at 375 til golden and cooked through.
Some additions you might try: Adding 1/3 cup buttermilk or yogurt and 1 t or less Old Bay OR 1 T capers and pinch of cayenne
Here's the recipe I came up with and it worked great. Also made a tartar sauce of mayo, lemon juice, relish and powdered chipotle. I think next time I'll sub diced dill pickles for the relish.
1 large can salmon, skin and bones removed
1/2 cup scallions minced
1/2 cup cornmeal
1 egg beaten
4 T. buttermilk
1 1/2 t. baking powder
3 1/2 T. flour
3/4 T. Lawry's Seasoned Salt
1 t. cayenne
1. Mix buttermilk and baking powder.
2. Combine salmon, scallions, egg, flour, Lawry's Seasoned Salt and cayenne.
3. Stir in buttermilk-baking powder mixture.
4. Spread cornmeal on a plate.
5. Heat one quarter inch of vegetable oil to medium-high in a skillet.
6. Form salmon mixture into patties, dredge in cornmeal, and fry until golden brown on both sides.
re: Perilagu Khan
You're most welcome, Aravisea.
There's certainly no reason not to make salmon croquettes that include lots of veggies, a la tuna salad. Indeed, I think there's an Ina Garten recipe that does just that. But I prefer croquettes that are closer to deviled salmon--moist and lovely on the inside, golden and crispy on the outside, spicy all the way through. IMO, my recipe pretty much hits the spot.
re: Perilagu Khan
Salmon patties were my favorite treat when I was growing up. I make them largely like my mother did, with a little bit of tweaking.
Here's the recipe
1 16-ounce can of wild-caught salmon (or 2 cups cooked fresh salmon -- I prefer the canned for this)
1 shallot, minced
1 large egg
1/2 cup of good bread or cracker crumbs (I use matzo meal) plus another 1/2 cup for coating, if desired
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill or 2 sprigs fresh dill (optional)
1/4 teaspoon paprika
2 sprigs fresh parsley, chopped
Canola oil to coat the bottom of the skillet
1 tablespoon butter
Drain the salmon and remove the large bones. (I give some of the juice as a treat to the cat)
Using a fork or your hands, mix the shallot into the salmon. Mix the egg, lemon juice, pepper, dill, paprika, and chopped parsley together and add to salmon; mix well.
Add 1/2 cup of the bread crumbs, being careful not to overdo, or the patties will be too dry.
Heat the oil and butter in a large frying pan over medium to medium-high heat while you're forming the patties (about 3 inches in diameter and about 1/2 inch thick). If desired, coat the patties with more crumbs (I prefer the patties without the coating, but personal preference should rule here).
Brown on each side for about 4 minutes a side.
Serve hot or cold with a good tartar sauce and a green salad.