Every area of the country has their “delicacies” that aren’t so “delicate” to those who aren’t familiar with them. For example, in Pennsylvania and other parts of the northeast they eat hog maw, which is sausage and potatoes cooked in a pig stomach and scrapple, which is truly mystery meat!
In the mid-west (I hear) it’s liver sausage sandwiches, lutefisk and cheese curd.
According to Andrew Zimmern, the southwest eats sheep intestines and prairie dog.
I couldn’t find anything for the west, but I’m sure they have something.
Salmon Patties aka Salmon Croquettes, or Salmon Cakes…is one of the Southern delicacies of controversy.
The first “great debate” is the pronunciation. Is the L pronounced, as in Sal-mon: or is it silent, as in Sa-mon? Well, that depends on what part of the country your from. In the South…it’s Sal-mon…WITH the L.
Second, Salmon Patties can be a rather polarizing dish. There doesn’t seem to be much middle ground when it comes to eating them…you either LOVE ’em or you HATE ’em. That’s the way it is in our family. I grew up eating them and LOVE them. My husband also grew up eating them but, (since his mom is one of my subscribers and does read my posts) let’s just say he DOESN’T love them.
I’m thankful that my dad and both my in-laws LOVE ’em so I almost always plan to make them when they come to visit. I usually make some chicken or something for those on the “other” side.
I will give you a word of caution, they’re best made when you can have the windows open. They are made from fish and frying fish has somewhat of a strong smell. Just plan ahead, that’s all.
If you think you may not like them because you don’t like Salmon you’re in luck…they don’t taste anything like fresh Salmon. After all, it is fish out of a can. I know, sounds a little strange but I think it’s probably somewhat like tuna. The canned version is very different from the fresh. (I don’t really know, I don’t care for tuna)
Like most Southern delicacies, Salmon Patties are fried, and fried food is best served with MORE fried food! I always serve these with fried potatoes (aka home fries) and canned biscuits. Yes, canned biscuits. Any other time I make homemade but I grew up eating them with canned biscuits so that’s just what seems right to me.
Salmon Patties definitely qualify as Southern Comfort Food (at least by some) but probably don’t have a lot of health benefits. They also fall in the “Ugly Duckling” category….not too much to look at (especially before they’re cooked) but sure do taste good.
Here’s the Recipe:
1 large can Salmon (Sockeye is the best)
1 tsp baking powder
2 Tbsp flour
oil for frying
Open the salmon and drain the liquid into a small bowl
Add the baking powder to the liquid and stir until dissolved
Set aside and allow to become “foamy”
*When this is added back to salmon it give the patties a more fluffy texture*
While you’re waiting…(Here’s where the “Ugly Duckling” part comes in)
Remove salmon from can, placing in a large bowl. It should still be in the shape of the can. BEFORE breaking it up, carefully split it down the middle and you will see bone. Ok, don’t get grossed out! Just remove them and move on. Not to worry, they are soft when cooked so if you don’t do this it’s not like eating bones in fresh fish.
Break salmon into smaller pieces and add egg and flour
Pour in liquid and mix until well combined
Should be a soft consistency but still hold together
Heat about 1/2-3/4(depending on size of skillet) cup oil over high heat
With a large spoon, drop salmon into hot oil and press to flatten (should be about 1/2 inch thick)
Reduce heat as needed
Turn and cook until done
Remove and drain on paper towel
So, where do fall in the “great debate”…is it Sal-mon or Sa-mon?
- 1 large can Salmon (Sockeye is the best)
- 1 tsp baking powder
- 2 Tbsp flour
- 1 egg
- oil for frying
- Open the salmon and drain the liquid into a small bowl
- Add the baking powder to the liquid and stir until dissolved
- Set aside and allow to become "foamy"
- Remove salmon from can and remove bones (see notes below)
- Break salmon into smaller pieces and add egg and flour
- Pour in liquid and mix until well combined
- Should be a soft consistency but still hold together (add more flour if needed)
- Heat about 1/2-3/4(depending on size of skillet) cup oil over high heat
- With a large spoon, drop salmon into hot oil and press to flatten (should be about 1/2 inch thick)
- Reduce heat as needed
- Turn and cook until done
- Remove and drain on paper towel
- After salmon is removed from can and BEFORE breaking up, carefully split it down the middle and you will see bones. Ok, don't get grossed out! Just remove them and move on. Not to worry, they are soft when cooked so if you don't do this it's not like eating bones in fresh fish.
- This produces a lighter, more fluffy patty