Recipe courtesy of Maya Ferrante for Food Network Kitchen

Salmon Croquettes with Remoulade Sauce

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Most likely you have most, if not all, of the ingredients to make this surprisingly easy, budget-friendly and deliciously crispy dish sitting in your pantry right now. We tested the recipe using both cornmeal and panko for the breading and found panko produced a much better crunch and that golden crust croquettes are known for. Serve them on their own as a delicious appetizer or along with a salad for a light dinner.
  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 8 to 10 croquettes
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  1. Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook’s Note).
  2. Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.) 
  3. Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres. 
  4. Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels. 
  5. Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.   

Cook’s Note

When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in extra flour in the measuring cup, which can yield a drier end result.)   Chilling the mixture makes shaping it easier and helps prevent the croquettes from falling apart during cooking.