- (1 lb) Salmon Burger (Coho salmon)
1 lb. Virgin Bay Ground Coho Salmon
10 Ritz crackers, crushed
1 Tbsp. minced garlic
1/2 cup chopped parsley
Salt and Pepper to taste
Canola oil for frying
Panko bread crumbs to coat for crust
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!!!