Southern Salmon Croquettes (Printable version)

Golden, crispy salmon patties with tender flaked fish, aromatic vegetables, and Southern spices for a comforting meal.

# What you need:

→ Fish and Main Mix

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→ For Frying

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# How To:

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 Advice:

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  • You get that restaurant quality crunch without spending more than ten dollars on the whole meal
  • The patties hold together beautifully and freeze like a dream for busy weeknight dinners
  • That smoky paprika hit makes people think you spent way more time and effort than you actually did
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  • I learned the hard way that overcrowding the pan drops the oil temperature and turns everything soggy
  • Letting the mixture rest for ten minutes in the fridge makes shaping so much easier
  • The first batch always takes longer to cook than you expect, so test one croquette first and adjust your heat accordingly
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  • Pat the drained salmon really thoroughly with paper towels before mixing
  • Room temperature ingredients prevent the mixture from seizing up
  • Let fried croquettes rest on a wire rack instead of paper towels to stay crisp on all sides

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