I remember back in the 1980’s coming home from my grandmother’s church in Red Bank, New Jersey (I.e. Calvary Baptist Church). Three decades before becoming Muslim (smile). Me and the cousins would walk into the kitchen to those yummy Salmon Croquettes! They were round and when you bit into them, the taste was beyond! Here is my version with a nod to Nanny. Her food was always unbelievable!
Ingredients
2 Cans of Salmon (Easy/Quick)
Note: Fresh Salmon is preferred but requires crushing/mashing. Do not season. You will make the Croquettes salty.
1 large Onion (diced)
2 Jalapenos (small diced)
1 Large Green Pepper (diced)
Cracked Black Pepper
Iodized Sea Salt (do not use table or regular salt!) — Do not use a lot. Use a small amount.
Small Chopped Garlic (don’t use powder)
Paprika (1/2 tbsp)
Old Bay Seasoning
1 egg
Lemon Pepper Seasoning
Louisiana Fish FryBreading Pack (the one for 3lbs of fish)
1 cup of AP Flour
1 large bowl of water (used for rinsing and dipping hands to keep them moist to form the balls)
Peanut Oil
Note: This recipes makes roughly 12–15 medium palm sized Salmon Croquette Balls.
Large deep pot. Croquettes must be submerged in the oil.
Let’s Get Cooking
In a separate bowl, add the smallest chopped onions, jalapenos and Green Peppers. Season with dry seasonings and then crack an egg and mix everything well.
Drain and add the Salmon to the mixture. Remove any skin before mixing. Mix well with the onions, jalapenos, green peppers and dry seasonings. Do not add too much Iodized Sea Salt.
Mix Louisiana Fish Fry and 1 cup of All Purpose Flour. Mix Well. (Note: Alternative to Louisiana Fish Fry is Corn Meal and AP Flour).
Sprinkle 1/2 cup of flour mixture into Salmon mixture and mix well.
Turn on Gas 6 setting. Medium-High on Electric. Do not put on High for Gas or Electric. You will burn the Salmon Croquettes. Frying cook time is 10 minutes.
Wet Hands and form Salmon Mixture into balls. (Plastic Gloves Preferred. It will be messy.)
Coat Salmon balls into flour mixture. Coat well.
Check temperature of Peanut Oil. Sprinkly Flour to see if hot. Should immediately start cooking. If your fancy, you can use a laser thermometer. (Just use the sprinkle of flour fancy pants).
Shea’s Cooking Tip: Laddle the balls into the oil with a cooking spoon. Do not just drop them in the oil since they could break apart or splash oil everywhere.
Cook for 8-10 minutes. Must be completely cooked inside so relax and let them cook. Take out when they are golden brown. (Do not overcook)!
Use a wire strainer to take out of the oil so it drains as much oil as possible.
Rest on an oil wire rack for at least 5 minutes before serving. They will be very hot.
Serve with your favorite Hot Sauce mixed with ketchup. Goes great with Greek/Arab Tzatziki sauce.
Original Recipe Changes by Shea
Nanny’s original recipe used Mashed Potatoes to bind Salmon mixture instead of Shea’s Louisiana Fish Fry and Flour mixture. This made the Salmon Croquettes easier to handle (it’s still going to be messy, just not as bad), but cook time should be 5–7 minutes so color is golden brown and not burnt. Nanny did not use jalapeno’s. Shea added the lemon pepper, onions and jalapeno’s to make recipe a little more spicy and tastier.
Substitutes:
You can substitue the Salmon for Ground Chicken or Ground Turkey (I recommend adding small chopped celery, carrots, tumeric, cilantro and cumin to the seasonings if changing to Ground Chicken). Increase cook time to 12–15 minutes on 6/7 or medium high heat for electric. Cook completely.