Name: Crispy Salmon Croquettes with Remoulade Sauce
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/4 cups mayonnaise; 1 tablespoon capers; 1 teaspoon seafood seasoning (recommended: Old Bay); 1/2 teaspoon crushed garlic; 2 1/2 teaspoons lemon juice; 1 scallion, finely chopped; 2 pre-cooked salmon fillets, about 1/2 pound; 1 egg, lightly beaten; 3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft); 6 dashes hot sauce; 1/4 cup remoulade sauce, recipe above; Canola oil, for frying

Directions

For Remoulade:
Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
For Croquettes:
Using a fork flake the salmon meat away from the skin. Discard skin.
In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
Serve croquettes hot with remaining remoulade sauce.

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Crispy Salmon Croquettes with Remoulade Sauce

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