Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

You can mix up the batter a few hours before you plan to cook these. I serve them with grits, but Test Kitchens Professional Angela Sellers says cooked white rice and hot sauce are a must for her family.

Kathy Reeme, Villa Rica, Georgia
Recipe by Southern Living March 2008

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Recipe Summary

prep:
10 mins
fry:
6 mins
total:
16 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain salmon; remove skin and bones, and flake. Place salmon in a medium bowl. Stir in egg and next 4 ingredients until blended. (Batter will be wet.)

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  • Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. Fry, in batches, 2 to 3 minutes on each side or until browned. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve with Lemon-Caper Cream.

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