Southern Salmon Croquettes (Printable Version)
Golden crispy croquettes with tender salmon, vegetables, and Southern spices.
# What You Need:
→ Fish and Main Mix
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→ For Frying
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# Directions:
01 - In a large bowl, combine the drained salmon, eggs, onion, bell pepper, celery, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix until just combined—do not overmix.
02 - Shape the mixture into 8 evenly sized patties, about 1/2-inch thick.
03 - Place the flour in a shallow dish and roll each patty lightly in flour, then dust off the excess.
04 - For extra crunch, optionally dip each floured patty in additional breadcrumbs to coat.
05 - Heat the vegetable oil in a large skillet over medium heat.
06 - Fry the croquettes in batches (do not overcrowd the pan) for 3–4 minutes per side, or until golden brown and crisp. Drain on paper towels.
07 - Serve hot with lemon wedges, tartar sauce, or hot sauce as desired.
# Expert Tips:
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- The crispy outside gives way to impossibly tender salmon inside
- Everything comes together in one bowl and cooks in under 15 minutes
- These are the kind of comfort food that make people ask for seconds
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- Overmixing makes the texture dense and rubbery instead of tender
- Letting the patties chill for 15 minutes before frying helps them hold together
- Oil that's not hot enough makes them greasy, too hot burns the outside before the inside heats through
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- Damp hands prevent the mixture from sticking while shaping patties
- Test your oil with a small piece of the mixture, it should sizzle immediately