Recipe by Southern Lady
I have prepared these 3 ways: Fried, browned, and oven baked (baked add 15 more minutes to passive cooking). This is the Southern twist as I don't know any other way. If you ask DH what he's hungry for, he'll ALWAYS ask for these.
Top Review by SusieQusie
I baked these last night for dinner and we really enjoyed them. I omitted the salt altogether and threw in some dried dill just for fun. They held together well and got reasonably browned during baking. Thanks for posting your recipe; a nice change from frying.
- 2 (14 3/4 ounce) cans pink salmon
- 1⁄4 cup cornmeal
- 1⁄3 cup egg substitute (or 2 eggs)
- 2 tablespoons onions, grated or 2 tablespoons onions, finely chopped
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon lemon pepper
- 1⁄2 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce (optional)
- 1 teaspoon Tabasco sauce (optional) or 1 teaspoon louisiana hot sauce (optional)
- 2 tablespoons parsley, chopped (optional)
- 1⁄2 cup cornmeal
Directions See How It's Made
- Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
- In a medium bowl, add salmon and the next 9 ingredients and mix well.
- If you're pan browning or baking, form 8 patties (flying saucer shape).
- If you're frying, form 8-10 round balls.
- Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
- PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
- BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
- FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
- Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.