Crunchy Fish Cakes (Printable Recipe)
# What You’ll Need:
→ Main Ingredient
01 -
15 oz flaked salmon (or 3 drained 5-oz cans of salmon, broken into chunks)
→ Dry Ingredients
02 -
1/2 cup Panko crumbs
03 -
1/4 cup regular flour
04 -
1/2 teaspoon powdered garlic
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground pepper
→ Wet Ingredients
07 -
1/2 green pepper, diced into squares
08 -
1/2 red pepper, diced into squares
09 -
1 egg, gently whisked
10 -
1/4 cup mayo
11 -
1 tablespoon Worcestershire
12 -
1/4 cup chopped fresh cilantro
13 -
1 tablespoon olive oil (for cooking)
# Step-by-Step Directions:
01 -
Pull together and measure all your stuff before you start cooking to make everything go smoothly.
02 -
For fresh salmon that's cooled down a bit, pull it apart with two forks keeping some chunky bits. If you're using canned, drain it well, take out any skin and bones, and break it up with a fork without mashing it too much.
03 -
Put the crumbs, flour, powdered garlic, salt and pepper in a big bowl and stir them together so everything's well mixed.
04 -
In another bowl, mix your chunked salmon, diced peppers, mayo, Worcestershire, cilantro, and the whisked egg.
05 -
Carefully fold the salmon mixture into the breadcrumb mix until it's just combined. Don't stir too much. The mix should be damp but stick together - if it's too wet, just add a bit more crumbs.
06 -
You can stick the mixture in the fridge for about 15-20 minutes so it's easier to shape.
07 -
Wet your hands a little and roll the mix into even-sized balls or flat patties.
08 -
Warm up oil in a big pan over medium heat (around 350°F/175°C). Cook croquettes in small batches for 2-3 minutes on each side until they're golden and crunchy. Put them on paper towels to get rid of extra oil.
09 -
Heat your oven to 400°F (200°C). Put the croquettes on a greased or paper-lined baking tray. Bake for 10-12 minutes, flip them over, then bake another 10-12 minutes until they're golden and reach 165°F (74°C) inside.
10 -
Let them cool a bit before you serve them with whatever dip you like such as tartar sauce, lemon aioli, or remoulade.
# Additional Notes:
01 -
You can brush baked croquettes with a little melted butter or oil to make them super crunchy.
02 -
Your mix should be damp but needs to hold together. Add more crumbs if it feels too wet.
03 -
Putting the mix in the fridge for 15-20 minutes helps the croquettes keep their shape while cooking.
04 -
When frying, cook in small batches so the oil stays hot enough.