Southern Salmon Croquettes
Granny’s Pot on the Stove: The Weeknight Skillet
...bound by a single egg, and crisped in a hot cast-iron skillet. Wait, what about S1? S1: This isn't some gentrified brunch cake made with fresh fillets and panko; it starts by draining a 14-ounce can of pink salmon and resting the mix so the cracker crumbs hydrate and lock everything together. Where is yellow cornmeal? "working the meat into yellow cornmeal"
Let's write S1: This isn't some gentrified brunch cake made with fresh fillets and panko; it starts by draining a 14-ounce can of pink salmon, working it into yellow cornmeal, and letting the patties rest so the cracker crumbs hydrate and lock the mixture together. (43 words) S2: Instead of fussing, you rely on a fast supper held together by crushed saltines, bound by a single egg, and crisped in a hot cast-iron skillet. (26 words) Hammer/Close: When the hot oil hisses, flip them once and eat. (10 words) Total: 79 words. (Original is 88 words. 79 is perfect.) Wait, S2 is a bit clunky. "Instead of fussing, you rely on a fast supper..." Let's look at S2 in the original: "It’s an unpretentious, deeply comforting staple held together by crushed saltines..." But "unpretentious" and "
Before you start
Drain and flake the salmon.
Empty the canned salmon into a medium bowl, discarding the liquid. Flake the meat with a fork. You can mash the soft, calcified bones right in for extra calcium like a true Southern grandmother, or pick out the round vertebrae and dark skin if you prefer.
Mix the matrix.
Add the diced onion, bell pepper, egg, crushed saltines, seasoned salt, black pepper, and garlic powder to the salmon. Mix gently with a fork until the mixture feels tacky and holds together when squeezed.
Shape and chill the patties.
Scoop about 1/3 cup of the mixture and form into a 1/2-inch thick patty. Place the 6 to 8 formed croquettes on a plate and refrigerate for 15 to 20 minutes. Do not skip this; chilling hydrates the cracker starches and firms the egg so the croquettes won't disintegrate in the skillet.
Ingredients
- canned pink or red salmon14 3/4 oz
- yellow or white onion1/2 cup
- green or red bell pepper1/4 cup
- egg1 large
- saltine crackers15 med
- seasoned salt1 tsp
- black pepper1/2 tsp
- garlic powder1/2 tsp
- vegetable oil, canola oil, or bacon grease1/4 cup
Method
- 01
Heat the iron skillet.
Place a large cast-iron skillet over medium-high heat. Add the oil so it coats the bottom to a depth of about 1/4-inch. Let the oil get hot until it shimmers; a crumb of the salmon mixture dropped in should sizzle immediately.
- 02
Fry the croquettes to a golden crisp.
Carefully place the chilled croquettes into the hot oil without overcrowding the pan. Fry undisturbed for 3 to 4 minutes until a deep, golden-brown crust forms on the bottom. Using a thin spatula, carefully flip them exactly once and fry for another 3 to 4 minutes on the second side.
- 03
Drain and serve hot.
Transfer the cooked croquettes to a wire cooling rack or a paper towel-lined plate to drain for a minute. Serve immediately alongside macaroni and cheese, collard greens, or a bowl of buttery grits with a dash of hot sauce.
Notes
Adjusting the moisture.
If the raw mixture feels too wet and sloppy to form patties, add another crushed saltine or two. If it feels crumbly and dry, gently mix in a tiny splash of water or a half-teaspoon of mayonnaise to restore the balance.
From Cook Southern Food.