Directions

INGREDIENTS:

1 lb. Virgin Bay Ground Coho Salmon

10 Ritz crackers, crushed

1 Tbsp. minced garlic

1/2 cup chopped parsley

1 egg

Salt and Pepper to taste

Canola oil for frying

Panko bread crumbs to coat for crust

DIRECTIONS:

Add all contents except Panko to large mixing bowl. Combine well.

Using a spoon, scoop approximately 1.5 Tbsp of fish mixture and roll into balls. This should make around 16 ping pong ball sized fritters.

Spread panko onto a plate and and roll balls on plate to generously coat in panko. Let rest for 15 minutes.

In a pot with oil heated to 325-360 degrees F, place fish balls carefully into hot oil. Cook for 2-3 minutes. Drain on paper towel. Cook in two batches.

DIPPING SAUCES: JUST A FEW SUGGESTIONS…

Sriracha Mayo (always a winner and very easy!)

1/2 cup mayo

Add siracha sauce to your liking – I use 3-4 tbsp per 1/2 cup mayo.

Lemon Dill Aioli

1 egg yolk

1 clove smashed garlic

1/3 cup olive oil

Juice from 1-2 lemons

1-2 Tbsp fresh dill

Salt, pepper to taste

Combine and blend in food a processor. Adjust seasoning to your personal taste.

Chill in refrigerator for 30 plus minutes prior to serving.

These above sauces work great with any of our fish!!!