Best Louisiana Salmon Croquettes Recipes

LOUISIANA SALMON CROQUETTES

Steps:

• Combine first 7 ingredients until well blended.
• Shape into patties.
• **at this point you can chill for easier handling.
• coat in cornmeal.
• Fry at med-high heat, turning once.
• Lay on paper towels to drain.
• good hot or cold.
• prep. time does not include mashing the potatoes.

CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE

Steps:

• For Remoulade:
• Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
• For Croquettes:
• Using a fork flake the salmon meat away from the skin. Discard skin.
• In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
• Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
• In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
• Serve croquettes hot with remaining remoulade sauce.

LOUISIANA SALMON CAKES

Steps:

• Mix the first 6 ingredients.
• Shape into patties (about 2 inches in diameter).
• Heat cooking oil.
• Cook in hot oil until they are crisp and golden.