Legendary Alaska Salmon Puppies

This Salmon Puppies recipe came about during a midwinter night of boredom while watching the northern lights and thinking about warm comfort food from the south. So we invented an Alaskan version of a southern hushpuppy that might be a little healthier. I think you could add whatever you want to this and it would taste great! Enjoy…

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4 – makes approximately 16  (1 oz.) salmon Puppies

Ingredients:

1 lb. Virgin Bay Ground Coho Salmon

10 Ritz crackers, crushed

1 Tbsp. minced garlic

1/2 cup chopped parsley

1 egg

Salt and Pepper to taste

Canola oil for frying

Panko bread crumbs to coat for crust

Directions:

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!!!