When I was growing up, Thursday night was fish night in our house. While you can certainly make these croquettes with fresh salmon, the canned salmon yields a very delicious result and is much less costly. Dad used to love these croquettes, which were always served with either mashed or stuffed baked potatoes. I guess knowing that he was eating fish instead of meat made him feel that it was a really healthy meal (albeit fried) and gave him license to have the potatoes as well. Naturally, we started with tomato juice and Dad’s dessert of choice for a regular meal at home was always Del Monte’s fruit cocktail. I never understood his love of that particular canned fruit, but he continued to eat it the rest of his life.
Prep time: 30 minutes
By May 19, 2014Published:
- 6 croquettes
- two 16 ounce cans salmon drained and cleaned
- 1 large lemon juiced
- 1 teaspoon Italian, Flat Leaf Parsley washed and minced
- 1 tablespoon Fresh Dill washed and minced
- 1/2 cup Non-dairy Unseasoned Bread Crumbs
- 4 large eggs
- 1 cup or more yellow cornmeal
- Vegetable Oil
- 2 mixing bowls 1 medium, 1 small
- 2 shallow bowls
- 1 large skillet
- 1 slotted spoon
- Place salmon in mixing bowl. Pour lemon juice over it and mash well. Beat two of the eggs. Add herbs, breadcrumbs and eggs to salmon. Mix thoroughly. Lightly shape mixture into 6 medium sized croquettes with your hands. Set aside.
- Beat remaaining 2 eggs in one shallow bowl. Pour cornmeal into the other shallow bowl. Dredge croquettes in cornmeal, then in egg and then again in cornmeal. Chill croquettes for at least 15 minutes.
- Fill skillet with enough oil to come half way up the croquettes. Heat oil over medium flame until very hot. Carefully, place croquettes in hot oil and fry on each side until a golden brown crust has formed. Remove croquettes from oil with a slotted spoon. Drain croquettes on paper towel. Serve them hot or at room temperature with cocktail sauce. Add mashed potatoes and a steamed green vegetable and you have a wonderful casual meal. Serve them as a main course for lunch with a big salad; or last but not least- make very small croquettes (the size of olives) and serve them as hors d'oeuvres.