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1
After removing liquid, pour salmon into a bowl.
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2
Remove spine pieces by halving the fish length wise.
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3
Flake remaining salmon with a fork.
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4
Add onions (Reserve 3 slivers) (Use up to one whole onion).
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5
Add salt, crushed red pepper, and white pepper.
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6
Mix thoroughly.
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7
Add black pepper, garlic salt, pimientos and half of the old bay and mix again.
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8
Add egg to the mixture.
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9
In a separate bowl, mix corn meal and remaining (not lemon or oil) ingredients.
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10
Use more corn meal for stiffer patties and less for more moisture in your finished croquets.
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11
Add corn meal mixture to the salmon mixture bowl.
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12
Using clean hands for balls of the mixture and set aside.
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13
Heat oil in an iron skillet (or whatever you use for fried chicken) on medium heat (Use*only* enough to cover the lower half of the patties you form).
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14
WHILE OIL IS HEATING- Form patties from the salmon balls you made previously (Should end up with about 8 patties).
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15
Test oil by dropping an onion sliver in to see if it frys quickly.
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16
Place 3 to 4 patties in skillet at a time (Don't crowd them).
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17
Turn after bottom browns (approx 3 minutes)/Turn again when second side is done.
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18
Patties should be on original side now (Cook for about 20 more seconds and remove to paper towels).
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19
Serve with Lemon wedge, Trappey's BULL hot sauce, and garlic cheese grits.
