How To Make Salmon Croquettes Recipe With Fresh Salmon

Be sure to cook. Hi Today, we're gonna be making salmon croquettes. We're gonna be making the canned salmon croquettes. You got fresh and you got canned. I will be making fresh later on, but right now I'm gonna be making canned salmon croquettes showing you how to make a good croquette. So let's get started. First, to make a good croquette, you need a good crust to fry it. So I have some cornmeal batter that I have made. I am straining my cornmeal batter. And you need to do this every time you make and you can you can make this ahead of time and you need to strain this every time you make any type of fish because this is nothing but fish products that go in here. And whenever you cook and you finish doing it, you want to take a strainer and you want to just strain that and if anything's in the end of it, all you'll get is the pieces that were left. You discard those, but when you strain it, everything goes into the pan, then you mean that means that it is good. Now, let's show you how to make this cornmeal batter. You use cornmeal. It could be yellow cornmeal or it could be white cornmeal. In this cornmeal batter, you want to add pepper, seasoned salt, you want to add, um, I add Mrs. Dash blend. I like Mrs. Dash blend because that goes on everything. And you want to mix it up and you want to keep adding until you know, it's to your liking. Now, something extra that I use, after I use, put that inside my cornmeal batter. Once again, it is salt, a little seasoned salt, black pepper. I like to use crushed black pepper or you can use whatever kind of black pepper you want. And, uh, Mrs. Mrs. Dash blend. Mrs. Dash blend is is a lot of seasons in it and it's got a little bit of everything. I love Mrs. Dash blend. Let me show you these things that I'm talking about. I use a cracked black pepper. I use a seasoned salt, but it could be any seasoned salt. Lloyd's seasoned salt. Uh, I got this dollar seasoned salt. It's pretty well good. And Mrs. Dash blend, it's got so many seasons. It doesn't have a lot of salt in it. So I don't use that much salt. I put a little salt in it, which you know, the seasoned salt does have salt. I don't put a lot because I don't happen to like salt. Then I also get a bag of Andy's Fish Fry. It looks like this. It's really good. And I mix this with my own. So it gives it enough flavor because this already has a lot of flavor and stuff in here. Or you could just use this by itself. But I like to mix it because I think sometimes this is too salty for me. So I like to mix mine with theirs and blend it together. All right, so I'm going to take my Andy's seasoned and I'm going to take my cooking scissors, open it up, and I'm going to pour this inside my bowl with the rest of my mix and I'm going to mix it up. I'm going to mix it up well, blend it, so you can get it coated pretty well. So every seasoning and the seasonings that I made on my own plus their seasonings mix in here good. So now it's not their brand anymore. It's like your brand because it's a little bit of them and it's a little bit of you. You know, so you're making your own. So what I do is I mix a big thing of this up and I put it into a container where I can always use and hold on the shelf. And so when I'm cooking any type of seafood, I'm ready to go. And then another thing that you can do, you know, this red tint that it's got in here. If you want to put a little bit more you can also use some paprika, paprika in here if you want to. I'm not going to give you the measurements to this because it depends on you kind of got to eyeball it. Eyeball it means you got to kind of figure out how you want it because I don't want to tell you to put so many ounces of salt or so much pepper because you might have high blood pressure. Maybe you can't have salt. So don't use it or maybe you can't have our seasoned salt because maybe you can't have salt. Or maybe you're allergic to some of the stuff that's in the blend that I showed you. So if you can't have any of these ingredients, then that's fine. Then, you know, maybe just use some cornmeal, maybe some salt, maybe some black pepper, you know regular salt. But you know, there's different types of ingredients they put in stuff that maybe people are allergic to. So I really don't tell you when it comes to making the batter mix how much of what to put in because you might can't have some of this stuff. So, you know kind of do it the way you want to do it. Okay, so now this is mixed up very well. You know another thing that I also do that you might want to do you know everything that you put on your food people need to taste to make sure it tastes great to you. Now a lot of people might not want to do this, but I always get a little bit and put it in my mouth and see how it tastes. Because if it tastes nastier, doesn't have enough salt or anything like that in it, then that's going on your food. So if the batter, you know, I know you might not want to do the cornmeal or taste the cornmeal raw cornmeal. Corn is corn and I do because if it tastes good to you, then it's going to taste good on your food. If it tastes nasty to you, it's going to taste like that when you cook it. So, anyway, I put it in a little container. I put a little top on here and I just store it. When I need it, I get it down. And remember every time you use this and you, you know, batter your fish or batter your any kind of seafood that you're going to fry this in, make sure you always strain it to get all the leftover crumbs that's in back of this and get rid of it. Discard that. And then you got fresh cornmeal. Remember that. I have rinsed thoroughly my vegetables and I'm going to be working with a green pepper, a white yellow onion or a sweet onion, whatever they call that. It's just a white onion to me. And I usually work with these two, but today my husband said, you know what? I want something a little bit jazzier and I'm going to use a red bell pepper. So a green bell pepper, a red bell pepper, and a white onion. Okay, so I'm going to cut the red and green bell pepper. Make sure you discard the seeds if it's any and I always do. I'm going to dice these up into little chunks. And we're going to dice. And I'm going to show you a trick how to do an onion. I watch a lot of different people cook even on, you know, different television shows and stuff. And I just hate the way they do their onion because everybody takes their onion. They always cut it right in the middle, straight down. And I hate that because just think you want a a sandwich or something. Well, nobody gets chopped onions for a sandwich. They want round onions, you know sliced onions. So I'm going to show you all a trick how to do onions. Okay, so now I'm cutting the green pepper into strips. Very way easy. This is how I do it, but I mean you can do it any way you feel like you can get it diced up in there. I need to sharpen my knife a little bit. I don't really like really sharp knives, me personally. I don't know. I'm just kind of scared. But I mean, this is sharp, sharp enough for me. Okay, so what I'm going to do is I just did these julienne style. And I'm going to show you how to do it. So I'm just going to cut these like so into chunks. I know they're big. But I put these to the side and I'm going to dice these down. Let me show you this onion that I was telling you all about. Okay. Here's the onion. I cut it off on one end. I cut it off on the other end and then I peeled it, rinsed it really good. I'm going to cut it like I am slicing for hamburger sandwiches. You know, you can do it any way and I'm going to show you a nice little trick. Because this onion you can put up and you can always use. If I score it going down this way, going across this way, cutting it, I'm going to have that score through my onion. I don't want that. So a nice little way is I take the onion like this. I cut it in half. I turn it all around and I just dice this while I turn it slowly. And guess what guys? I've got little bite-sized pieces that I'm going to chop up anyway. Just like, look at that. It's diced. And then I didn't have to score my whole onion. I hate that. And I always do this and I get a lot out of it. I like the way that one looks. And I've got, if I need more, just slice. To me, that's better. I mean, it's the same time as me scoring this onion. The time I went down one end and down the other, I just cut this in half. Do like this. Done. Got it done. They're blocks. They're diced. And I got a lot of them. Very easy. Now what I do is I dice all those onions, those peppers, and I want it a little smaller. So what I do is I just dice all of this and just keep dicing until everything is about the same size. Okay, these look about like they're nice bite size. Great. Just the way I like them. So now I'm going to get these in my strainer and I'm going to give them a good rinse. All right, I am wiping off my can of salmon. I washed my can. See, you see the water on there that I've been washing off the can? And I'm going to take a dry paper towel and I'm going to wipe it off. And these are cans of pink Alaska salmon. Just any old pink Alaska salmon that you prefer. Always get the ones that's on sale. Okay, so I'm just going to open up this can of pink salmon. And as you notice, oh, I have a strainer. I gotta watch out because you can always cut your hand. It's got water juice that's already in it that they cook because actually it's steamed. I'm just going to pour this can and put it into my strainer, saving the juice because I need all of that juice. And I need all the little droppings that come out of this can because as you see they got all kind of like little stuff inside the can. Fish. I pay a lot of money for this salmon because salmon is not cheap and I'm gonna tell you something. You need every little drop you need to get out of this can. Okay. The good thing about salmon is it comes like this in a you see like a little I think you want to get it because these salmon, it's just straight up fish. And what I'm looking for is the bones. So I want to discard any bones that the salmon might have. Here's a couple of them. But I know exactly where they're at because I've been cooking it for a long time. But you have to actually tear this apart to find the bones. Some people just put the bones right on in there. I don't like the bones. And I just discard them. But some people like the bones. And here here is what I mean by the bone. That is a bone. But check that out. You can actually put this in there because these bones are so soft. Look at my hand. Look they just dissolve into your hand. So but I just hate to get a salmon croquette and crunch on one of these little bitty bones. I hate it because somebody mixed it up really good. So what I did and the bones in here are so soft. You could they just actually melt. So I'm not saying nothing's wrong with it. I just happen not to like it. I just happen to take it out. So what I'm doing is I'm looking for a big line of bones and here they are. This is what you got one big line or sometimes I think it's two big line of bones and that's what I was looking for. Here it is. And I'm gonna put this all on my hand. I discard them but everybody else some people just put the whole can in there and just mix it up and you can do that because these suckers are so soft. Then I take the rest of the fish and drop it in. So that's how I start off with my salmon. Okay, I have my salmon already in a bowl. Another thing that I did earlier I cooked a rusted potato that I've already had cooked and cooled and it's a whole potato. I'm going to be using this potato and I just chopped it up and I cooked it until it was fork tender. Let me show you with fork tender. You take it and you if you can take it you can put your fork in it very easily and it breaks apart or you can take your hand when it cools and it breaks apart then it is done. If you know how to do it, and it's just a rusted potato that I have peeled, cut in quarters and boiled. Set it to the side. Let it cool down. Let it cool down before you put this in here. Now, I did two cans of salmon and I de-boned them the way I like them and now I'm going to add I'm going to have two eggs, whole eggs. So with the yolk in all two whole eggs that I'm going to beat. Okay So after I crack the eggs, I only crack the eggs in this bowl here because you want to make sure your eggs look good and I want to just beat these up. Now the thing about it is I start anytime the first thing I do is I make dish water. That is the first thing. You make dish water, you wash your hands and you use that dish water to cook and clean as you go. So that is your cooking dish water. So I got dish water and I constantly wash my hands. I have OCD so I have to constantly wash my hands because I just feel like they're dirty all the time. And I don't know if that's a good thing. I know it's like a little sick just they say. OCD is different things that people do and me, I constantly wash my hands. So that's just something that I do. Okay, so I got these eggs beating and I've got my salmon croquettes. I'm going to add some this wonderful Mrs. Dash seasoning here. I say maybe one I don't know what to tell you. I'm not a type of person that goes by recipes. So I say for two cans I would use a teaspoon. Well, I use my grandson's baby spoon which measure out as a teaspoon or a half of a half of a teaspoon. So I use about that for that and then the salt I don't use that much. I just sprinkle to however you want it. Remember I told you the first time I don't tell people what to put on their their croquettes or any kind of food because you never know what they might you know want to have or what they can't have. Salt is very dangerous, especially if you do have high blood pressure. So I don't recommend salt like other cooks I know that you see on television the big cooks they use too much salt. So I think so but it depends on whose taste. Some pepper to your liking. That's why I'm using the crack because you you stir as much as you want. Now the main thing about this is when I do this you got to get in here and you got to use your hands and you got to take this and you got to squeeze. I like squeezing. Some people like big chunks of fish in there, but I like to put the seasons in there and I like to mix it up really fine in there and squeeze it up real good. And the only reason why I do this squeezing because if I do slip a bone that I did not see in there, I don't want to taste it. I don't want to you know bite down on it. That's just me. So I just crumble this up really good and squeeze it because I don't like to it pisses me off to taste one of those crunchy bones. But when you squeeze it, they're so soft they'll just go straight you know through but I just don't like to crunch into it. So I did that. So now let me wash my hands really quick again. Okay, those two big eggs I am going to add into the mixture. I'm sorry. I'm a very greedy person. I don't like wasting anything. So I got my old spatula here. I'm gonna get all these eggs. Everybody say oh my god, especially when I make desserts my daughter always says oh mama. Wow, you've taken it all no cake batter left or nothing, you know. So then I'm gonna take the onions that I had and I'm just gonna put some of them in there and there you go, I might have diced up too much so I want to make sure it's colorful. Then these remember those potatoes that I boiled? These is a clean. I'm gonna take some of these and I'm gonna dice these. Put that in there next. Because this would make this croquette taste good. I mean, I think so. I'm gonna dice this. The board was still kind of damp from where I washed it a few minutes ago. But I like and you can put this in here as fine as you want. Even if you don't have a potato and say that you have I mean, I use all kinds. I mean, I like the potato in there because it gives it a nice little bite and it's just so delicious. If you try this recipe, if you happen to like croquettes or fish, I'm gonna do maybe a couple more. Make sure I'm just doing three. Three more chunks of potatoes. And you can get your smallest smallest potato that's in your bag or if you get a big one, you probably don't want to use a whole big one. But you might want to use half of that potato. But a smaller one out of the little bag that you get that'll be fine. Okay, so I'm just gonna dump that in there. Okay, so now once again all that's in there and let's just go mixing this up with your hands. Mixing it up, getting all those vegetables together and that egg has to be incorporated really well. Make sure that egg is incorporated. Yeah, and then and only reason why I like the potato better is because it's better. Some people use crackers. I don't happen to like crackers. It makes it dry. But this egg just lightens it up, but everybody puts an egg in this. So I see that it looks great. And you mix it up. And say if it's not, then another thing that I do to make sure here's some of that salmon juice I say. I'm just gonna add a little bit. Put a little bit, maybe a teaspoon or a tablespoon, not a teaspoon, maybe a tablespoon of that. And I'm gonna mix that up because I always put a tablespoon or so. And I've been cooking for so long. I've been cooking ever since I've been six years old. All right, so I'm incorporating this really good. And this is the mix right here. And it's good. It's got potatoes, little bite-sized of potatoes and it's got the vegetables and the seasoning mix. And now we're just gonna fry these babies up. I washed and cleaned the board and I'm drying it off with a nice clean paper towel. Let's get to frying those croquettes. Okay, now I've cleaned my board. I've got a plate down. My cornmeal that we made earlier and the salmon that we made earlier. Now what I'm gonna do is you gotta get a little salmon. And you can like make them any size you want. I like to make them like hamburger buns. Our stuff, I mean like hamburgers, not our hamburger buns. Some people like to make them shaped like ovals like this. Some people like to make them like hamburger buns like me, which I find nothing wrong with the the hamburger buns or hamburgers is what I'm saying. I don't know why I keep saying hamburger buns. So I'm gonna make about four. And you can make them any size you want. But I like to make them like that. That's the way they look. And I'm just gonna make them. I'm gonna do about four of these maybe. These are smaller. So usually I make them like real big hamburgers, but okay, and then I want to make sure I make them nice size. I'll be cooking for years. I kind of could eyeball. Well, I could feel the pounds. I don't know. You know if somebody's saying I'm gonna make like two ounces or something like that. Well, I'm at the point where I know how to do that two ounces to get them the exact same size. That's weird, but that's where I'm. So now I'm gonna wash my hands again. Okay, so I have my oil. I have it on low. I have my oil and I got about I have about a cup and a half of oil and it's been hot and it is about ready to go. Those salmon patties that I have made. I'm gonna take these salmon patties. And I'm gonna take my cornbread. I mean my cornmeal flour. Sorry about that. And I'm gonna cover over by flipping and cover. Flip it and cover. Make sure when you cover you get you know all the edges everywhere. Around the edges and you want all this submerged in you know your cornbread. And then you want to take it flip it back and forth like this. Like this. Flipping it back and forth. Make sure it's covered good. Make sure your hands are dry when you're doing this and you want to stick it into your hot oil. Repeating the same thing over. Now you're going to get cornmeal on your hands because your salmon mixture is a little wet from the a little of the salmon juice and the egg. But you want to just keep on filling up like you know you're building a sandcastle or something, you know, just think of that when you're cooking. And you want to make sure you get on the edges and everything because this is going to be a great crust. Then you want to make sure all that crust is off of there and you want to take it you want to lay that in your oil. And keep completely until they are all done in the pan. Okay, I got those in the pan and I'm only cooking four at a time. Because I wanted to have room to cook and I got this like on a about a medium. And I'm gonna let those fry up and turn a nice golden brown and get real hot cooked inside. Okay, turning these over. Crust on here. And you can see it right around the edges. You'll see the crust forming. Nice brown crust. Sometimes it's kind of hard to turn these and I don't want to break those. So I'm gonna have my oil go to the side. I'm gonna flip that over like that. Yeah. Okay. I'm gonna put that one up there and I'm gonna put this over here. Put this over here. Now I'm gonna do the same thing. Whoa, there we go. And we're gonna let those cook for about maybe about nine or ten minutes on each side. And with this meal, I'm making a cream pea. But I didn't show you all how to do that. And it's easy. You take a can of of regular peas and you put your sugar in it. You know. And then you put milk in it and then you thicken it with a cornstarch and milk. Taking your cornstarch putting about a teaspoon or a tablespoon in there and adding about a two tablespoons of regular whole milk or skim milk or whatever and putting that inside of your peas. Mix it up when it gets thick as it gets hot and thicken up and there you have your peas. And I'm making a regular old macaroni and cheese. It's just a box kind of day. Usually I make it homemade but I always tweak my box. And it'll get thick and it'll be a cream pea. And it's got sugar in it. So I put sugar in it. So there you go. There you have it. A cream pea. Then I'm making a box macaroni and cheese, but I always it's just quicker for me to to do the box. But when I'm doing that I always just use the box of macaroni and in there, but I always add my own cheeses to it. So this is a real expensive cheese that I use that I actually shred up in there. And inside here is just a regular I just got a little milk in here and some cheese that I had bought. Because I love them cheeses. Cheese goes good on everything. And it's just macaroni I bought out of a box. I'm also going to use the cheeses in there. To make macaroni and cheese guys you can use any type of cheese. I don't care what kind of cheese, but this is a parmesan cheese that I got that I'm just gonna I'm going to use a little bit of it here. And it's so hard to scrub this. Oh, I wish I had I like doing it whole like this because it's just a better cheese, you know. When it sits around and it just you don't get it off the thing. I just don't. And then what I do is I just use their cheese pack and put it with my cheeses and mix it up. Okay these are the croquettes. They have been fried. We have made the mix. We have corn milled them and we fried them in any kind of vegetable oil, quinoa oil, whatever you like using. We fry these about 10 minutes on one side, 10 minutes on the next side, until nice golden brown, hot and great in the middle. And here they are. And I just can't wait for you all guys to taste these. These are good. Tonight we're having the macaroni and cheese and the cream peas with those. So I hope you all tune in again and you know come see us. We're going to be making more different dishes and it is so great to have you all to join us tonight. I thank you and God bless. Before we go guys, I would like for you all to like and subscribe to our YouTube channel. But right now I want to show you the mix that I was talking to you all earlier about. Okay, you see me fry the croquettes in them. Now I'm taking a strainer and I am straining the leftover, I mean the rest of the mix here. And the good stuff's going here and the bad stuff will catch at the end. And just regard any of the little pieces of salmon or fish mongers or whatever you got in there that has anything to do with seafood. Okay, put it back and use it for another time. Once again, please subscribe to our channel. Thank you. Be sure to cook.