Crispy Salmon Croquettes with Remoulade Sauce (Sandra Lee) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
1. For Remoulade:
2. 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.
3. For Croquettes:
4. Using a fork flake the salmon meat away from the skin. Discard skin.
5. 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.
6. 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.
7. 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.
8. Serve Croquettes hot with remaining remoulade sauce.
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