SOUTHERN FRIED SALMON PATTIES

For the Patties

• 1 can (14.75 oz) pink or red salmon, drained and flaked
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped bell pepper (optional)
• 2 large eggs
• 1/2 cup breadcrumbs (plain or seasoned)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard (optional)
• 1 teaspoon Old Bay seasoning or Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• Vegetable oil, for frying

For Serving (Optional)

• Lemon wedges
• Tartar sauce
• Hot sauce

Equipment Needed

Before you start, make sure you have the following kitchen equipment:

• Large mixing bowl
• Fork or spoon for mixing
• Measuring cups and spoons
• Skillet or frying pan
• Spatula
• Paper towels (for draining excess oil)
• Plate for serving

Step-by-Step Instructions

1. Prepare the Salmon Mixture

1. Flake the Salmon: In a large mixing bowl, flake the drained salmon with a fork. Make sure to remove any large bones or skin if present.
2. Mix Ingredients: Add the finely chopped onion, bell pepper (if using), eggs, breadcrumbs, mayonnaise, Dijon mustard (if using), Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well combined. The mixture should be moist but not too wet; add more breadcrumbs if necessary to achieve the right consistency.

2. Shape the Patties

1. Form Patties: Use your hands to shape the mixture into 8-10 small patties, about 1/2 inch thick. Press the edges slightly to help them hold their shape during frying.

3. Fry the Patties

1. Heat Oil: Heat a generous amount of vegetable oil in a large skillet over medium heat. You need enough oil to cover the bottom of the pan and allow for even frying.
2. Cook Patties: Once the oil is hot, carefully add the patties to the skillet. Fry in batches if necessary to avoid overcrowding. Cook each patty for about 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip the patties gently.
3. Drain Excess Oil: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.

4. Serve

1. Enjoy: Serve the Southern Fried Salmon Patties hot, with optional lemon wedges, tartar sauce, or hot sauce on the side.

Tips for Perfect Salmon Patties

• Drain Well: Make sure to drain the salmon thoroughly to avoid excess moisture in the mixture, which can cause the patties to fall apart during frying.
• Consistency: The right amount of breadcrumbs helps bind the mixture and keeps the patties from becoming too dry. Adjust the amount as needed.
• Oil Temperature: Ensure the oil is hot enough before adding the patties to achieve a crispy texture. Test the oil by dropping a small piece of bread in; it should sizzle.

Variations and Add-Ins

• Herbs: Add fresh herbs like parsley, dill, or chives for extra flavor.
• Spicy Patties: Incorporate chopped jalapeños or a dash of hot sauce into the mixture for a spicy kick.
• Cheesy: Mix in some shredded cheddar cheese for a cheesy version of these patties.

How to Store Leftovers

If you have leftover salmon patties, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the patties on a baking sheet and warm them in a 350°F (175°C) oven until heated through and crispy. You can also reheat them in a skillet over medium heat for a few minutes on each side.

Pairing Suggestions

Southern Fried Salmon Patties pair wonderfully with a variety of sides. Consider serving them with classic Southern sides such as collard greens, cornbread, or mashed potatoes. They also go well with a fresh salad or steamed vegetables. For a complete meal, try pairing with a light and refreshing coleslaw or a side of creamy macaroni and cheese.