Southern Fried Salmon Patties: This is a fish that even youngsters will eat. Simple, quick, and simple to prepare, it tastes much better between two slices of bread or on a bun. With a little mayo or your own personal sauce, you’ll have supper on the table in no time.
We didn’t eat Salmon Patties too often when I was a kid, but I’ve always liked the flavor. Of course, I enjoy anything that can be sandwiched between two slices of loaf bread. I’ve always been obsessed with sandwiches of all varieties.
As an adult, I’ve discovered new ways to appreciate salmon. I enjoy it roasted in the oven, fried in a skillet, or smoked on the grill. It’s a little pricy on the fish front, but it’s something I love whenever I can.
The best part about these Salmon Patties is how easy and quick they are to make. I’m using canned fish and items that are pretty much pantry staples. I keep a can or two in the kitchen cupboards at all times. You’ll simply just combine everything in one bowl and sauté it on a skillet. If necessary, prepare the mixture and refrigerate it for several hours before cooking. It’s a terrific main meal meat or a quick and easy sandwich, depending on your preference. So, if you’re up for it, let’s get cooking!
1 – 12 oz. can of Pink Salmon
2 eggs, whole
1/4 cup chopped onions 1/4 cup chopped bell pepper 2 teaspoons yellow corn meal
Salt, 1/2 teaspoon
a half teaspoon garlic powder
2 teaspoons of mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Texas Pete Hot Sauce
1 sliced crumbled white bread 1/2 teaspoon ground black pepper
1/4 cup flour, added slowly as needed to achieve the desired consistency.
Instructions
Open the tinned salmon and drain it in a strainer in the sink.
If big bones are not desired, they should be removed. They are, nonetheless, edible.
With a fork, flake the fish.
In a large mixing basin, combine the flakes salmon.
Include two entire eggs.
Mix in the chopped onions and bell peppers.
Mix in the Corn Meal
Season with salt
Garlic Powder should be added.
Mix in the mayonnaise
Add Worcestershire Sauce to taste.
Add Texas Pete Hot Sauce to taste.
Season with black pepper
Crumble the bread and toss it into the bowl.
Gently combine the ingredients, being careful not to overwork them.
If the mixture is too wet, add flour as needed to thin it out.
Divide the ingredients into four patties and shape into patties. Place aside.
Heat a skillet over medium heat and add shortening or frying oil.
Brown the bottom of the patties in the skillet.
Turn the patties over carefully and brown the other side.
Remove from skillet when both sides are golden and drain on a paper towel.
Enjoy while it’s still warm!
