Can I Deep Fry Salmon Patties? A Guide to Perfectly Crispy Fried Salmon Croquettes

Salmon patties, also known as salmon croquettes or salmon cakes, are a classic and delicious way to enjoy canned or fresh salmon. Traditionally, salmon patties are pan-fried in a bit of oil until golden brown and crispy. But have you ever considered deep frying your salmon patties for an extra crunchy texture?

Deep frying can take these salmon fritters to the next level in terms of texture and flavor. When done right, deep fried salmon patties come out with a shatteringly crisp crust encasing the soft, fluffy interior. The high heat of deep frying also intensifies the savory salmon flavor

However, deep frying salmon patties does require some special considerations regarding technique, oil temperature and safety. Follow this guide to learn if and how you can deep fry salmon cakes for best results.

Can You Deep Fry Salmon Patties?

The short answer is yes you can absolutely deep fry pre-made salmon patties for a delicious treat. Deep fried salmon croquettes have a fabulous crispy crust that adds great texture. The intense heat of the oil also enhances the flavor of the salmon.

However, there are a few things to keep in mind when deep frying salmon cakes:

• Use fresh oil and maintain proper temperature (350°F)
• Prevent soggy patties by drying surface well and using light breading
• Fry in batches to avoid overcrowding
• Monitor oil for smoking/foaming and adjust heat accordingly
• Drain fried salmon patties well on paper towels

Follow the tips below and you’ll be all set to make perfectly crispy deep fried salmon patties!

Tips for Deep Frying Salmon Patties

Before you start, it might look easy to deep fry salmon cakes, but there are some important things you need to keep in mind. Here are some top tips:

1. Use a Thermometer to Monitor Oil Temperature

• Heat oil to 350°F. This high temperature is needed for crisping the batter exterior.

• Use a deep fry or candy thermometer to monitor temp.

• Adjust heat to maintain 350°F. Overheating risks burning/smoking.

2. Choose a Stable Frying Oil with High Smoke Point

• Opt for refined oils like canola, peanut or vegetable oil.

• Avoid unrefined oils that can burn or smoke at high heat.

• Check oil for dark color or foaming, signs it needs replacing.

3. Dry Salmon Patties Well Before Breading

• Gently press between paper towels to absorb moisture.

• Damp patties will make the breading soggy.

• Let sit 5 minutes after breading to help coating adhere.

4. Use a Light Breadcrumb Coating

• Avoid heavy batters that can get gummy when fried.

• A light breading fries up crisp, doesn’t overwhelm salmon flavor.

• Dredge in flour, then egg wash, then seasoned panko crumbs.

5. Fry in Small, Uncrowded Batches

• Avoid overcrowding patty pieces in the oil.

• Fry 3-4 patties per batch so oil temperature doesn’t drop.

• Don’t stir patties while frying; let them brown undisturbed.

6. Drain Fried Patties on a Wire Rack or Paper Towels

• Draining prevents greasy soggy bottom crust.

• Set fried salmon croquettes on a rack over a baking sheet.

• Blotting with paper towels works too.

Follow these tips and you’ll be ready to fry up the crunchiest, tastiest salmon patties you’ve ever eaten. Now let’s get into the nitty gritty details!

Step-By-Step Guide to Deep Frying Salmon Patties

Here is a step-by-step walkthrough to help you deep fry salmon patties to crispy perfection:

1. Prepare Your Salmon Patties

You can use canned salmon or homemade patties made with cooked fresh salmon. Just ensure patties are formed and chilled before frying.

For homemade, drain canned salmon and mix with eggs, breadcrumbs, seasonings and herbs until fully combined. Form into 2-3 inch patties about 1⁄2 inch thick. Refrigerate 30 minutes.

2. Heat Oil to 350°F

Pour oil into your deep pot, deep fryer or electric skillet to a depth of 3-4 inches. Slowly heat the oil to 350°F monitoring with a thermometer. Use medium heat to maintain this temperature.

3. Dry Patties Well

Gently press patties between layers of paper towel to absorb moisture from the fish mixture. Let sit 5 minutes before breading.

4. Bread the Patties Lightly

Dredge patties in flour, dip in egg wash, then coat with seasoned panko breadcrumbs. Press breading on gently. Let sit 5 minutes so breading adheres.

5. Fry in Small Batches

Add 3-4 patties to the hot oil without crowding. The oil temp should drop then quickly rebound to 350°F.

6. Cook 3-4 Minutes Per Side

Fry patties in the hot oil for 3-4 minutes per side, gently flipping halfway through. The coating should be golden brown.

7. Drain Fried Patties

Transfer cooked salmon patties to a baking rack set over a baking sheet. Or drain briefly on paper towel lined plates.

Let excess oil drip off; don’t stack patties or they’ll get soggy. Enjoy your crispy deep fried salmon croquettes!

Best Breading for Deep Fried Salmon Patties

The ideal breading for deep fried salmon patties is:

• Lightweight – A heavy thick batter will become gummy when fried.

• Crisp – Use coarsely ground breadcrumbs to fry into a shatteringly crunchy crust.

• Seasoned – For flavor, add spices, herbs and aromatics to the breadcrumbs.

• Adherent – Breading should cling to the patties, aided by a binder like egg.

Here is a simple breading procedure:

1. Dredge formed patties in flour seasoned with salt and pepper.

2. Dip in egg wash – 1 egg beaten with 1 Tbsp water.

3. Press both sides into panko crumbs mixed with cajun seasoning, garlic powder, paprika and lemon zest.

The flour and egg help the crisp panko adhere. Feel free to experiment with the seasonings in the crumbs – get creative!

How to Freeze and Reheat Deep Fried Salmon Patties

You can also freeze breaded salmon patties for quick deep frying anytime. Here’s how:

To Freeze

• Form uncooked salmon patties and chill until firm, about 1 hour.

• Bread patties as desired, cover and freeze solid on a baking sheet.

• Transfer frozen patties to a resealable freezer bag. Freeze up to 3 months.

To Reheat and Fry

• Take frozen patties out of freezer and allow to thaw 15 minutes.

• Fry at 350°F for 5-6 minutes per side until hot and crispy.

• Drain on paper towels and serve. Adjust fry time as needed.

The pre-breaded frozen patties make whipping up crispy deep fried salmon cakes a breeze.

Common Questions About Deep Frying Salmon Patties

If you’re new to deep frying, here are answers to some frequently asked questions:

What oil is best for deep frying salmon patties?

Opt for a high smoke point neutral oil like canola or vegetable oil. Peanut oil is also excellent. Avoid unrefined oils that can burn.

What temperature should I fry salmon patties at?

Heat oil to 350°F. Monitor temp with a deep fry thermometer. Hot oil prevents greasiness and cooks the crust fast.

How long do you deep fry salmon patties?

Fry 3-4 minutes per side, flipping halfway through. Adjust time up or down based on size of patties and desired crispness.

How do you keep salmon patties from falling apart when frying?

Make sure salmon mixture is well chilled before forming into patties for sturdiness. Use a light amount of binder like egg or mayo. Chill again before breading.

Can I bake salmon patties instead of frying?

Yes! For a lighter option, brush patties with oil and bake at 400°F for 12-15 minutes per side until browned and cooked through.

Tips for Cooking Perfect Salmon Patties

To ensure your salmon patties come out great when pan frying or deep frying, keep these tips in mind:

• Use very fresh salmon or well drained canned salmon packed in water