Sandy’s new recipe blog, Flies in the Butter starts out with, what I’m sure is, a great Georgia recipe for Salmon patties. And it made me think just how regional cooking is.
See, where I come from, they call them salmon croquettes. And those crazy Cajuns eat ‘em slathered in hot sauce and not catsup. So, I guess not to be outdone by no Georgianer, I’m gonna post my recipe for salmon croquettes.
Straight from the canal country of deep southeast Texas…
Start with a roux, (for those that don’t know, just take some bacon grease and get it hot, mix in some flour and cook it until light brown) and add some chopped onions and celery (finely chopped) and minced garlic if you like. Pour the water from the can of salmon into the flour and grease mixture to complete the roux. Continue cooking until a nice brown color.
Don’t you dare pick out the little bones in the salmon because Cajuns don’t want to miss out on anything. Mix your roux and a can of unadulterated salmon in a mixing bowl. Now you can add some cayenne pepper or other seasonings that you like at this point, but I don’t.
Put some corn meal on a plate and dip out a glob of salmon paste from the bowl with a big honkin’ tablespoon and drop it on the corn meal. Once it’s covered all over with the meal, roll it into a ball with the palms of your hands.
Mash it flat, pat it into the meal on each side again to make sure it's coated good, and put it in a cast iron skillet with just enough oil to cover the bottom and keep doing that until the skillet won’t hold any more. Fry them until golden brown on both sides, salt to taste, and slather them with Louisiana Hot Sauce. Tabasco will do, but doesn’t have as delicate a flavor as Louisiana style.