It just wouldn’t be a week until we cooked something together, now would it?
This week, the theme is fish. Now, I’m not a fish-y person. I don’t, technically, eat seafood. Of any kind. It’s a smell thing. You wouldn’t understand. However, these I will eat. Oh, and tuna salad. My mama made both for me when I was a kid, and they remind me of eating at the table with my mom and dad and my brat baby sister. Got nothin’ but love for you, Sis! Holla!
Fish Fridays? No, I’m not Catholic. Why do you ask? I did, once, work for a woman who was Catholic, and she had to have fish every Friday. So, we’re havin’ fish, and I’m dedicating it to my friends who are Catholic.
Here’s how you start:
You’ll need canned salmon. You can use the fresh stuff if you like. It’s just not in my budget. Neither is the Pink Princess or whatever they sell, but Wal-Fish? Now, Wal-Fish is in my budget! I use two cans because I have Big Daddy to feed, but you can pick the amount. You’ll also need one egg per can of salmon and a little flour, all-purpose.
Oh, and oil, for frying, at about 350 degrees. That’s medium on my stove. I don’t know what it is on yours, but if you invite me over, I’ll come check out the situation for you.
When I got married, I decided I wanted these Salmon Patties, and my mama told me how to make them. What she neglected to tell me was how unpleasant dealing with canned salmon can be. She did that on purpose. You have now been warned, though I will spare you the graphic pictures. Basically, this is what it looks like after it’s been de-skinned, de-boned, and de-turded.
Now, to the bowl you’ll add your egg/s, one for each can of salmon you used. If you’re like me and have a spare Diva lying around, you can rouse her from her reading stupor and get her to do it so you can stand around looking busy. What you’ll really be doing during this time is chain-eating mellowcreme pumpkins. Remind me to add those to the ingredient list.
Now comes the fun part: add about a heaping tablespoon of flour per can of salmon used. Then mix. With your hands. It’s the only way to do it. Continue mixing until they can be formed into patties. Like this:
While you were mixing, you could have added all manner of onions, celery, spices, etc., but my crew won’t eat ’em like that, so I don’t. That’s not how we roll.
Once the patties are formed, begin frying. Lay about 4 or 5 down in the oil and let them fry until the edges are brown.
Then, carefully, flip.
Fry on the other side until browned, then remove from pan and place on a plate lined with a paper towel.
Beautiful! Crispy on the outside, and yummy in the middle!
Now, you could eat these with a fancy-schmancy side dish, but my birds just like these with boxed macaroni-and-cheese (unless I’m in the mood to make homemade…and I wasn’t) and a slice of my homemade, Amish white bread. Oh, and ketchup. Lots of ketchup.
And tea. Duh.
Click here to print: Salmon Patties