MARK STRAUSMAN AND MATTHEW GAVZIE
Makes sixteen croquettes.
3 6-ounce cans salmon, skin and large bones removed
4 teaspoons unsalted butter
1 small onion, minced
1/2 clove garlic, minced
4 teaspoons all-purpose flour plus 1/4 cup for dredging
1 1/2 cups milk
1 teaspoon finely chopped parsley
Salt and freshly ground black pepper
1/2 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
2 jigs Tabasco sauce or to taste
2 tablespoons mayonnaise
2 cups unseasoned fresh bread crumbs
1 cup vegetable oil
Drain the salmon and place in a stainless-steel mixing bowl. Heat the butter in a nonstick frying pan over medium heat, add the onion and garlic, and sauté until translucent. Stir in the 4 teaspoons flour using a wooden spoon; when the flour and butter are combined, slowly add 1/2 cup milk, stirring to prevent lumps from forming. Bring the sauce to a simmer and cook for 1 to 2 minutes. Stir the salmon into the sauce until all the ingredients are combined and return to the bowl. Add the parsley and season to taste with the salt, pepper, Old Bay, Worcestershire, and Tabasco. Stir in the mayonnaise using a rubber spatula, cover the bowl, and place in the refrigerator for 1 hour.
With the palms of your hands, form the salmon mixture into small patties, about 112 inches in diameter. Beat the eggs in a bowl, put the remaining milk in another bowl, sprinkle 1/4 cup flour on a plate, and spread the bread crumbs on a cookie sheet.
Dip the croquettes first in the milk, then in the flour, then in beaten egg, and finally coat with bread crumbs, making sure each croquette is completely covered with bread crumbs. Set on a tray. Heat the oil in a frying pan over medium heat. When the oil is hot, place several of the croquettes in the pan and sauté for about 3 minutes on each side, or until bread crumbs turn golden. (Make sure the oil does not smoke and discolor or the bread crumbs will burn.) Place the croquettes on paper bags or paper towels to drain. Serve warm with garlic mayonnaise or a slice of lemon.