Crispy Salmon Croquettes with Remoulade Sauce
By es123
Ingredients
- Remoulade:
- 1 1/4 cups mayonnaise
- 1 tablespoon capers
- 1 teaspoon seafood seasoning (recommended: Old Bay)
- 1/2 teaspoon crushed garlic
- 2 1/2 teaspoons lemon juice
- 1 scallion, finely chopped
- Croquettes:
- 2 pre-cooked salmon fillets, about 1/2-pound
- 1 egg, lightly beaten
- 3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft)
- 6 dashes hot sauce
- 1/4 cup remoulade sauce
- Canola oil, for frying
Details
Servings 4
Preparation
Step 1
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.
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