Southern Fried Salmon Patties

Southern Fried Salmon Patties (Salmon Croquettes)

A classic, budget-friendly Southern comfort food! Crispy on the outside, tender and flavorful on the inside, and ready in under 30 minutes.

📝 Ingredients

• 1 (14.75 oz) can pink salmon, drained and flaked

• 1 large egg, lightly beaten

• ¼ cup finely chopped onion

• ¼ cup finely chopped celery (optional, for crunch)

• 2 tbsp all-purpose flour or cornmeal

• 1 tsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp hot sauce (like Crystal or Texas Pete, optional)

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

• Salt and black pepper to taste

• Vegetable oil, for frying

For Serving (Optional):

• Lemon wedges

• Tartar sauce

• Remoulade sauce

• Hot sauce

👩‍🍳 Instructions

1. Prepare the Salmon Mixture

1. Drain the canned salmon well and add it to a medium bowl. Flake it with a fork, removing any large bones or skin if desired (many people leave the bones for extra calcium).

2. Add the egg, onion, celery, flour, Worcestershire sauce, garlic powder, hot sauce, parsley, salt, and pepper.

3. Mix gently until everything is just combined. Be careful not to overmix.

2. Form the Patties

1. Shape the mixture into 4-6 evenly-sized patties, about ½-inch thick.

2. Place them on a plate. For a crispier crust, you can lightly dust them with a little more flour or cornmeal.

3. Pro Tip: If the mixture is too wet to handle, refrigerate it for 15-20 minutes to firm up.

3. Fry the Patties

1. Heat about ¼ inch of vegetable oil in a large skillet (preferably cast-iron) over medium heat until shimmering (around 350°F/175°C).

2. Carefully place the patties in the hot oil, without crowding the pan. Fry in batches if necessary.

3. Cook for 3-4 minutes per side, until golden brown and crispy.

4. Transfer to a paper towel-lined plate to drain excess oil.

4. Serve

• Serve immediately with lemon wedges and your favorite sauce like tartar sauce or remoulade.

💡 Pro Tips for the Best Patties

• Don’t Overmix: Overmixing will make the patties tough. Mix until just combined.

• The Binder: If your mixture seems too dry, add another tablespoon of flour or a splash of milk. If it’s too wet, add another tablespoon of flour or breadcrumbs.

• Test the Oil: Drop a tiny bit of the mixture into the oil; if it sizzles immediately, the oil is ready.

• Keep Them Warm: If frying in batches, keep cooked patties warm in a 200°F (95°C) oven.

🥗 Serving Suggestions

• Classic Southern Plate: Serve with mashed potatoes, collard greens, and black-eyed peas.

• As a Sandwich: Pile them onto a bun with lettuce, tomato, and tartar sauce.

• With Eggs: Serve alongside scrambled or fried eggs for a hearty breakfast.

Enjoy this delicious taste of Southern tradition!