Salmon Croquettes or Patties a la Hugh
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| 1 small | can red* salmon, boned, but not drained |
| 1/2 cup | vidalia or other sweet type onion, peeled, chopped small |
| 1 large | egg, beaten lightly with a fork |
| 2 to 3 | rounded tablespoons (white lily or martha white -- if available) |
| | selfrising flour |
| 1/2 tsp | table salt |
| 1/8 to 1/4 tsp | black pepper (to taste) |
| | peanut oil or vegetable oil for frying |
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| prepare salmon croquettes or patties: open can of salmon and remove bones. |
| don't worry about the very tiny, soft bones. place salmon and liquid in a |
| medium bowl. set aside. peel and chop enough mild onion to equal 1/2 cup. |
| place in a small bowl. add 1 tablespoon water (no more). cover with waxed |
| paper and microwave on high for 2 minutes. add onion and liquid to salmon. |
| stir in with a fork. beat an egg lightly with a fork and stir it into the |
| salmon and onion mixture. stir in rest of ingredients with a large spoon |
| or fork. don't use too much flour -- you want the croquettes or patties to |
| be somewhat wet. now heat fresh oil in a large frying pan over medium |
| heat. check oil temperature listening for a "sizzle" when you add a drop |
| of water. then it is ready for frying. add salmon mixture by scant |
| tablespoons to hot oil. do not crowd in pan. allow to cook until they are |
| nicely browned on one side. turn croquettes or patties once with a |
| spatula. continue cooking on other side until browned. remove with a |
| slotted cooking tool or tongs. drain well and place on a rack to drain |
| (best way) or, on paper towels. serve hot with lemon and mild catsup at |
| the table or seafood sauce as: crosse & blackwell seafood sauce. |
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| * red salmon is more expensive, but worth the difference. it has a much |
| better flavor than pink salmon -- learned from 54 years of cooking. |
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| serves 2 or 3 |
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| nita holleman |
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| (ID: 11583) Mirror: rec.food.recipes: Fri, Jul 25, 2003 |