Paula Deen Salmon Croquettes Recipe
If you love Southern food, you will love this. This Paula Deen Salmon Croquettes Recipe is a true classic.
Equipment
- Large mixing bowl
- Large non-stick skillet
- Whisk or fork
- Measuring cups and spoons
- Spatula
- Paper towels
Ingredients
- 14.5 ounces canned pink salmon.
- 1/4 cup chopped yellow onion.
- 1/4 cup chopped green bell pepper.
- 1 large egg lightly beaten.
- 1/2 cup crushed saltine crackers.
- 1 tablespoon fresh lemon juice.
- 1 teaspoon hot sauce.
- 1/4 cup vegetable oil for frying.
Instructions
- Drain the liquid from the salmon can. Remove any skin or large bones. Flake the fish with a fork.
- Add onions and peppers to the bowl. Mix in the egg and cracker crumbs.
- Add lemon juice and hot sauce. Stir everything together gently.
- Scoop the mixture into your hands. Form it into small, round cakes. You should get about six patties.
- Pour oil into your large skillet. Heat it over medium-high heat. The oil must be hot before frying.
- Place patties in the hot oil. Fry for about 4 minutes per side. They should be dark golden brown.
- Remove them from the pan. Place on paper towels to remove grease. Serve while they are still hot.
Notes
- Use fresh lemon juice for better flavor.
- Chill the patties for 30 minutes before frying.
- This helps them stay together in the pan.
- Do not crowd the skillet while cooking.
- Crushed Ritz crackers also work well for crunch.
- Serve with a side of tartar sauce.