Crispy Fish Patties (Print Version)
# Ingredients:
→ Main Ingredient
01 -
15 oz salmon flakes (or 3 cans of 5-oz canned salmon, drained and flaked)
→ Dry Ingredients
02 -
1/2 cup Panko breadcrumbs
03 -
1/4 cup all-purpose flour
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
→ Wet Ingredients
07 -
1/2 green bell pepper, cut in cubes
08 -
1/2 red bell pepper, cut in cubes
09 -
1 egg, lightly beaten
10 -
1/4 cup mayonnaise
11 -
1 tablespoon Worcestershire sauce
12 -
1/4 cup cilantro, chopped
13 -
1 tablespoon olive oil (for cooking)
# Instructions:
01 -
Gather and pre-measure all ingredients before starting to ensure a smooth cooking process.
02 -
If using fresh cooked salmon, ensure it's cooled slightly and flake it gently using two forks, maintaining a chunky texture. For canned salmon, drain thoroughly, remove any skin or bones, and flake gently with a fork without overworking it.
03 -
In a large bowl, whisk together the breadcrumbs, flour, garlic powder, salt, and pepper to ensure even distribution.
04 -
In a separate bowl, combine the flaked salmon, diced bell peppers, mayonnaise, Worcestershire sauce, chopped cilantro, and lightly beaten egg.
05 -
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid over-mixing. The mixture should be moist but hold its shape - if too wet, add more breadcrumbs a tablespoon at a time.
06 -
For better shaping, refrigerate the mixture for 15-20 minutes.
07 -
With slightly wet hands, form the mixture into evenly sized balls or flattened patties.
08 -
Heat oil in a large skillet over medium heat (about 350°F/175°C). Fry croquettes in batches for 2-3 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate to drain.
09 -
Preheat oven to 400°F (200°C). Place croquettes on a lightly greased or parchment-lined baking sheet. Bake for 10-12 minutes, flip, then bake another 10-12 minutes until golden brown and internal temperature reaches 165°F (74°C).
10 -
Let cool slightly before serving with your favorite dipping sauce like tartar sauce, lemon aioli, or remoulade.
# Notes:
01 -
For extra crispy baked croquettes, brush with a bit of melted butter or oil before baking.
02 -
The mixture should be moist but able to hold its shape. If it's too wet, add more breadcrumbs.
03 -
Chilling the mixture for 15-20 minutes helps the croquettes hold their shape during cooking.
04 -
When frying, don't overcrowd the pan - work in batches to maintain proper oil temperature.