A Time to Cook by James Farmer

Author:James Farmer
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2013-03-11T04:00:00+00:00

2 cans pink salmon, no bones

1/2 cup Hellman’s mayonnaise

3/4 teaspoon onion powder or minced Vidalia, green, or red onion

1 teaspoon minced garden herb (lemon thyme or basil for spring and summer, parsley or chervil for winter, sage or rosemary for fall)

Salt

Freshly ground black pepper

2 cups panko breadcrumbs, divided

1 large egg, beaten well

3/4 cup canola oil for frying, divided

Lemon for garnish

Mix salmon, mayo, seasonings, and 1 cup breadcrumbs together. Use your hands to thoroughly combine. Shape into patties of desired size. I make 4 croquettes about an inch thick and 3 to 4 inches in diameter. Pack well so they don’t fall apart in the pan. Roll each croquette in egg and coat in remaining panko; be sure to coat all sides.

Heat half the oil in a cast-iron or heavy skillet on medium-high heat until the oil begins to shimmer. Use half of the oil for the first batch and the remaining oil for the second batch if need be. Fry croquettes about 4 minutes on each side, 8 minutes total for each batch, or until crisp and golden brown. If the breading starts to “cloud” or clump together in the oil, just remove the excess crumbs. Drain on a plate covered with paper towels. Serve with grits, on a bed of greens, or both!

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