Southern Fried Salmon Patties
Southern Fried Salmon Patties are crispy on the outside, tender on the inside, and packed with flavorful seasonings. Perfect as a main dish or appetizer, these patties are a nostalgic Southern classic!
Ingredients
- 12 oz pink salmon canned, drained and flaked
- 2 eggs beaten
- 1/4 cup onion chopped
- 1/4 cup bell pepper chopped
- 2 tbsp yellow cornmeal
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce e.g., Texas Pete
- 1/2 tsp ground black pepper
- 1 slice white bread crumbled
- 1/4 cup flour added as needed to adjust consistency
- shortening or oil for frying
Instructions
- Drain the salmon thoroughly and remove any large bones if desired. Place the flaked salmon in a large mixing bowl.
- To the bowl with salmon, add eggs, onion, bell pepper, cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, black pepper, and crumbled bread. Mix gently to combine.
- If the mixture feels too wet, gradually add flour until it thickens enough to hold its shape.
- Divide the mixture into 4 portions and shape each portion into a patty about 1/2-inch thick.
- Heat a skillet over medium heat and add enough shortening or oil to coat the bottom. Once hot, fry the patties for 4-5 minutes per side until golden brown and crispy.
- Drain the cooked patties on paper towels to remove excess oil. Serve warm, garnished with herbs or paired with your favorite dipping sauce.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispiness.
Nutrition
Calories: 280kcal
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