These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they’re also a great use of leftovers, putting to work those halves of onion and bell pepper from last night’s dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.
- Serves: 2 persons
- 1(14-ounce) can boneless, skinless salmon or 1 pound cooked salmon
- 1tablespoon olive oil
- ½green bell pepper, finely chopped
- ½cup diced onion
- 1garlic clove, grated
- 2eggs, lightly beaten
- ½cup all-purpose flour
- 2tablespoons chopped parsley
- 1teaspoon seafood seasoning, such as Old Bay
- 1teaspoon hot sauce, plus more for serving
- ½teaspoon coarse kosher salt
- ½teaspoon black pepper
- ½cup panko bread crumbs
- 2teaspoons seasoning of choice, such as onion powder, garlic powder, paprika or a combination
- Vegetable or canola oil, for frying
- Tartar sauce, for serving (optional)
Step 1If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
Step 2Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
Step 3Add the sautéed veggies to the bowl with the salmon, along with 1 egg, 1/4 cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
Step 4Using your hands, shape the chilled mixture into 1-inch-thick patties.
Step 5Set up three separate plates or shallow bowls: one filled with the remaining 1/4 cup flour, another with the egg, and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
Step 6Wipe out the same pan, and heat about 1/4 cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
Step 7Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
Step 8Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.