Crispy Salmon Croquettes with Remoulade Sauce

Ingredients

• 4 servings canola oil for frying
• 1 tablespoon capers 
• 1  eggs lightly beaten
• 0.5 teaspoon garlic crushed
• 0.3 cup rémoulade sauce 
• 6 dashes hot sauce 
• 2.5 teaspoons juice of lemon 
• 1.3 cups mayonnaise 
• 2 fillet salmon pre-cooked
• 1  scallion finely chopped
• 1 teaspoon seafood seasoning recommended: Old Bay
• 0.8 cup fish fry coating mix plus more for coating recommended: kraft
• 0.8 cup fish fry coating mix plus more for coating recommended: kraft

Equipment

• bowl
• frying pan
• pie form

Directions

1. Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers.
2. Mix in scallion and set aside.
3. Using a fork flake the salmon meat away from the skin. Discard skin.
4. In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce.
5. Mix well to combine. Form into 8 patties.
6. Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
7. In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
8. Serve croquettes hot with remaining remoulade sauce.