Ingredients

• 1 1/4 cups mayonnaise
• 1 tablespoon capers
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 1/2 teaspoon crushed garlic
• 2 1/2 teaspoons lemon juice
• 1 scallion, finely chopped
• 2 pre-cooked salmon fillets, about 1/2 pound
• 1 egg, lightly beaten
• 3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft)
• 6 dashes hot sauce
• 1/4 cup remoulade sauce, recipe above
• Canola oil, for frying

Instructions

1. For Remoulade:
2. Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
3. For Croquettes:
4. Using a fork flake the salmon meat away from the skin. Discard skin.
5. In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. 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.