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Crispy Southern Fish Cakes turn ordinary canned salmon into golden, crunchy patties that won't break the bank but will delight your taste buds. This down-home Southern favorite blends flaky salmon with a well-seasoned cornmeal outer layer for a quick and filling dish you can whip up fast.
I've made these fish cakes countless times, and I've found that cornmeal coating and watching your heat are the real game-changers. When you nail the temperature, you'll get that amazing golden crust while keeping everything inside moist and tasty.
Key Components
- Canned Pink Salmon: Grab a good brand
- Yellow Cornmeal: Gives that signature crunch
- Duke's Mayonnaise: Keeps everything juicy
- Fresh Onion: Adds gentle flavor notes
Step-By-Step Guide
- Patty Preparation (10 minutes):
- Get all liquid out of salmon. Take out bones if you want. Break up with fork. Blend with spices. Stir in binders. Shape into flat rounds.
- Skillet Preparation (5 minutes):
- Warm pan on medium. Pour enough oil to cover bottom. Check if it's hot with a water drop. Keep heat steady throughout.
- Cooking Process (10 minutes):
- Gently set patties in hot oil. Cook until they turn golden. Only flip them once. Put on paper towels after cooking. Keep them warm till you eat.
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These Southern Fish Cakes show how basic ingredients can turn into something wonderful when fixed right. They work great as your main dish or as starters for a gathering, bringing comfort and taste to everyone at the table.
Prep Ahead Ideas
You can fit these patties into your busy life pretty easily. I sometimes cook twice as many on Sundays, then freeze half for quick dinners later in the week. Just make sure they're totally cool before you pack them away. For best results, put wax paper between each patty in your storage container.
Great Side Dishes
- Tangy slaw
- DIY tartar sauce
- Lemon slices
Getting The Heat Right
The right temperature makes all the difference. I've learned to stick with medium heat the whole time - too hot and the outside burns while the inside stays raw, too cool and they soak up too much oil. When you flick water on the pan and it sizzles, you're good to go.
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Dip Options
- Fancy remoulade for guests
- Basic tartar sauce for family meals
- Hot mayo for extra flavor
These Southern Fish Cakes showcase budget-friendly cooking at its tastiest. They remind us that often the most basic recipes, handed down over time, hit the spot best. Whether you're feeding your family or having friends over, they bring that cozy Southern feeling to every meal.
Frequently Asked Questions
- → Do I need to remove salmon bones?
- Not really—the soft bones are edible and full of calcium. Use them or leave them out, it’s up to you.
- → Can these be gluten-free?
- Totally! Swap regular flour for almond flour, and they're good to go.
- → How do I keep them together?
- Drain the salmon properly and let the patties sit for a bit before frying.
- → Can I prep these in advance?
- Yep! Shape the patties, chill them for up to a day, then cook.
- → What’s good to serve with them?
- They’re great with tartar sauce, lemon aioli, or a creamy remoulade.