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Salmon croquettes have always been a favorite dish of southern cuisine. Tender, flavorful and great with homemade tartar sauce, there's little reason not to try this recipe out.
Croquettes have been found all over the world in some version or another and depending on what part of the world you are from, its contents may be vastly different. The similarity in most croquette recipes is the combining of meat with a flour and typically frying it in a hot pan.
Here is the recipe I learned from my grandfather, a southerner through and through.
Vegetable oil for frying
(1) 14.5 oz can of Salmon (drained)
1 1/4 cups of cooked potatoes
pinch of salt
pinch of lemon/pepper
2 large eggs
2 tbsp. dried parsley
1/3 cups of all purpose flour
1/4 cup of cornmeal
1/3 cup of bread crumbs
Two pie plates/dishes
In large bowl, take one egg and beat with a fork until well blended.
Add Salmon, potatoes,and seasonings to the mix and blend well.
Form 1 1/2 inch balls or flatten. It is your choice.
In second bowl, mix cornmeal and flour. Dust your Salmon croquettes in the flour mixture.
In one pie dish, have the second beaten egg. Dip your croquettes in here and coat well with egg mixture.
In second pie dish, place bread crumbs and dip the croquettes in this to form coating.
Fry in a fry pan on medium heat until golden brown.
Note: Try this with tuna, canned chicken,crab meat or lobster meat, it is a versatile recipe you will have plenty of use for.