Southern Fried Salmon Patties

Step 2: Mix the Ingredients

1. Add chopped onions, bell peppers, parsley, eggs, mayonnaise, mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper to the flaked salmon.
2. Add breadcrumbs gradually while stirring to help bind the mixture.
3. Mix until all ingredients are combined but not overly mashed—you want the patties to have some texture.

Step 3: Form the Patties

1. Divide the salmon mixture into 6–8 equal portions.
2. Shape each portion into a round patty, about 1/2-inch thick.
3. Place the patties on a plate and chill in the refrigerator for 15–20 minutes. This helps them hold their shape during frying.

Step 4: Prepare the Coating

1. In a shallow dish, combine flour, cornmeal, salt, pepper, and paprika.
2. Dredge each chilled patty in the flour-cornmeal mixture, coating all sides evenly. Shake off excess.

Step 5: Fry the Patties

1. Heat the vegetable oil in a large skillet over medium heat.
2. Once the oil is hot, carefully place the patties in the skillet without crowding them.
3. Fry each side for 3–4 minutes or until golden brown and crispy.
4. Use a spatula to flip the patties gently to prevent breaking.

Step 6: Serve

• Remove the patties from the skillet and drain on paper towels.
• Serve warm with tartar sauce, lemon wedges, or your favorite Southern sides like coleslaw or cornbread.

Tips for Perfect Southern Fried Salmon Patties

• Use cold patties: Chilling helps them hold together when frying.
• Don’t overmix: Overmixing can make the patties dense and heavy.
• Crispy coating: Cornmeal adds a slightly crunchy Southern-style crust.
• Flavor boost: Add a dash of hot sauce or smoked paprika to the mix for a subtle kick.

Southern Fried Salmon Patties are a versatile, comforting dish that pairs beautifully with mashed potatoes, sautéed greens, or a simple green salad. Crispy, savory, and full of flavor, they’re an easy way to bring the taste of Southern cuisine to your dinner table any night of the week.

If you want, I can also make a quick 5-minute “chef’s tip” version of this recipe that’s perfect for school nights but still keeps that authentic Southern crunch.

Do you want me to do that?