Flake salmon, cook onion in fat until tender. Add liquid, crumbs,
eggs, parsley, mustard, salt and salmon;
mix well. Shape into 6 burgers. Roll in crumbs.
Fry in hot oil in heavy fry pan about 4 inches from hot coals
or stove top for 3 minutes. Turn carefully and
fry for 3-4 minutes longer or until brown. Drain on absorbent paper.
Combine mayonnaise and pickle. Place burgers on bottom half on each roll. Top with 1 tbsp. Mayonnaise mixture and top half of roll.
Melt butter, blending in flour; add milk and heat slowly, stirring until mixture thickens.
Drain salmon and flake. Add parsley, lemon juice, Worcestershire
sauces, salt, pepper, and previous
mixture. Blend well. Chill. Shape into croquettes, roll in bread crumbs, dip in slightly beaten egg to which
a little water has been added, and roll in crumbs again. Fry in deep hot oil 3-5 minutes. Drain on absorbent paper.
After cleaning fish, dip in seasoned flour. Melt ¼ cup butter;
add fish and fry 12-15 minutes till browned
and fish flakes; turn once. Remove from pan and keep warm. Melt remaining butter in skillet, mixing
crusty bits. Add almonds; brown, stirring occasionally. Stir in lemon juice and parsley. Season to taste
and pour over fish.
Use any clean fat such as vegetable fat, lard or oil. Vegetable
fats are preferred as they do not smoke
and burn as readily as animal fats do. Butter is not favored for frying fish as it smokes at too low a
Put just enough oil into a frying pan to keep fish sticking. Clean
fish, wipe dry, season with salt and
pepper and roll in bread crumbs or dip fish in slightly beaten egg, then roll fish in corn meal, flour,
seasoned salt & pepper mixture.
Heat oil until it begins to smoke, lay in salmon steaks, and brown
thoroughly on one side. Turn over
on other side. DO NOT OVERCOOK. This mixture can also be used for deep frying.
Mix all ingredients together. Season fish fillets with salt and
pepper and cut fillets finger size. Dip into
batter and let the excess batter drip off. Put fish fillets one at a time in the cooking oil - 375 degree -
fry until golden brown; drain on paper towels and serve with lemon wedges.
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