- 1 (15-ounce) can salmon (bones removed)
- 2 green bell peppers, finely diced
- 1 yellow onion, finely diced
- Salt and pepper
- 3 cups yellow cornmeal
- 1 cup all-purpose flour
- Vegetable oil, for frying
- Ketchup, for serving, optional
- Hot sauce, for serving, optional
Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Darrell Dodd, Ground Zero Blues Club, Clarksdale, MS
Recipe courtesy of Bobby Flay