Cajun Shrimp and Fried Grits
April 26, 2022
Garlic Noodles
May 16, 2022
Elevate Your Appetizers!
The Ingredients & Instructions:
Ingredients
- 1 can SALMON (flaked)
- ¼ cup diced CELERY
- ¼ cup diced ONION
- ¼ cup diced RED BELL PEPPER
- 1 tsp. CREOLE SEASONING
- 1 tsp GARLIC POWDER
- 1 tbsp. WORCESTERSHIRE SAUCE
- 1 tsp. HOT SAUCE
- ¼ cup grated PARMESAN CHEESE
- ¼ cup softened CREAM CHEESE
- 1 cup BREAD CRUMBS, divided
- 2 large EGGS, divided
- ½ cup ALL PURPOSE FLOUR
- 1 tbsp. WATER
- VEGETABLE OIL for frying.
Instructions
- In a nonstick pan over med-high heat sauté diced VEGETABLES until they begin to soften. and set aside to cool.
- Drain SALMON (reserving liquid in case you need to moisten the mixture)
- Mix together the CREOLE SEASONING, WORCESTERSHIRE, 1 EGG, CREAM CHEESE, HOT SAUCE , and VEGETABLES
- Fold in the 1/3 cup of the PANKO BREAD CRUMBS, PARMESAN CHEESE and SALMON, roll into 1 inch balls and refrigertate until firm. In a large heavy bottom pot or deep fryer, heat the OIL to 350°
- Mix the remaining EGG and WATER to create an EGG WASH.
- Roll the SALMON BALLS in the FLOUR
- Dip each SALMON BALL in the EGG WASH and then roll them into the remaining PANKO BREAD CRUMBS
- Deep fry the SALMON BALLS in VEGETABLE OIL until golden brown.
Goes Great With Remoulade Sauce, Click Here for the Recipe!!
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