Southern Fried Salmon Patties
Introduction
Southern Fried Salmon Patties are a beloved classic in Southern cuisine, offering a delicious, crispy, and savory dish that brings families together. These patties are a budget-friendly and flavorful way to transform canned salmon into a mouthwatering meal.
Perfect for busy weeknights or Sunday dinners, they can be served with a side of creamy grits, cornbread, or a fresh garden salad.
Origin and Cultural Significance
Southern Fried Salmon Patties trace their roots to the Great Depression when home cooks stretched canned salmon to feed their families. This dish showcases the ingenuity of Southern cuisine, emphasizing frugality without sacrificing flavor.
Over time, salmon patties have evolved into a cherished comfort food that evokes nostalgia for many families, symbolizing warmth, tradition, and resourcefulness.
Ingredients Quantity
- Canned salmon: 2 (14.75-ounce) cans, drained and flaked
- Eggs: 2 large, beaten
- Onion: 1 medium, finely chopped
- Breadcrumbs: 1 cup (plain or seasoned)
- Mayonnaise: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Garlic powder: 1/4 teaspoon
- Vegetable oil: 1/4 cup (for frying)
Optional Additions
- Fresh parsley: 2 tablespoons, finely chopped
- Lemon zest: 1 teaspoon, for brightness
- Hot sauce: A dash, for a spicy kick
- Bell pepper: 1/4 cup, finely chopped, for texture and sweetness
Tips for Success
- Drain salmon thoroughly: Remove as much liquid as possible to prevent the patties from falling apart.
- Chill the mixture: Refrigerating the mixture for 15-30 minutes helps the patties hold their shape during frying.
- Use a nonstick skillet: This ensures even cooking and prevents sticking.
- Don’t overcrowd the pan: Fry in batches to maintain a consistent oil temperature for crispy results.
- Serve immediately: Salmon patties are best enjoyed hot and fresh for maximum flavor and texture.
Instructions
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