The recipe of the day at Carrie’s Creative Catering…
Basic Salmon Croquettes

Prep: 10 min., Fry: 6 min. per batch. You can mix up the batter a few hours before you plan to cook these. I serve them with grits, but some people like to use cooked white rice and hot sauce for a truly southern recipe.


Makes 4 to 6 servings
1 (14-oz.) can pink salmon


1 large egg, lightly beaten


1/3 cup cornmeal mix


1/2 cup buttermilk


2 tablespoons self-rising flour object


1/8 teaspoon garlic salt


2 cups vegetable oil
1. Drain salmon; remove skin and bones, and flake. Place salmon in a medium bowl. Stir in egg and next 4 ingredients until blended. (Batter will be wet.)
2. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. Fry, in batches, 2 to 3 minutes on each side or until browned. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve with Lemon-Caper Cream.
Recipe for Lemon-Caper Cream.


3/4 cup light sour cream


2 tablespoons capers, drained 2


tablespoons mayonnaise object


1/2 teaspoon lemon zest


1 teaspoon lemon juice


Salt and pepper to taste




1. Stir together first 5 ingredients. Season with salt and pepper to taste. Store in an airtight container in refrigerator up to 2 weeks.
Makes 1 cup

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