SALMON CROQUETTES WITH REMOULADE SAUCE

Salmon Croquettes with Remoulade Sauce image

Most likely you have most, if not all, of the ingredients to make this surprisingly easy, budget-friendly and deliciously crispy dish sitting in your pantry right now. We tested the recipe using both cornmeal and panko for the breading and found panko produced a much better crunch and that golden crust croquettes are known for. Serve them on their own as a delicious appetizer or along with a salad for a light dinner.

Provided by Food Network Kitchen

Time 55m

Yield 8 to 10 croquettes

Number Of Ingredients 17

Ingredients

2/3 cup self-rising flour (see Cook's Note)
2 teaspoons Worcestershire sauce
1 to 2 teaspoons hot sauce, optional
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
2 scallions, thinly sliced
One 14.75-ounce can salmon, drained well
1/2 medium onion, finely chopped (about 1/2 cup)
2 large eggs
3 teaspoons Cajun or Creole seasoning
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1 tablespoon capers, drained and coarsely chopped
1 tablespoon sweet paprika
4 cornichons, finely chopped, plus 3 teaspoons cornichon brine
3/4 cup panko breadcrumbs
1 1/2 cups canola oil

Steps:

Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook's Note).
Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.)
Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres.
Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels.
Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.