Alaska Salmon Hushpuppies

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Alaska Salmon Hushpuppies

Serves: 12


	Ingredients 2-1/4 lbs Alaska Pink Salmon, cooked, flaked 1 Tbsp hot pepper sauce 1-1/2 cups green onions, finely minced 3 eggs, beaten 3 cups milk 2 Tbsp garlic, minced 1 Tbsp Old Bay seasoning 1/4 cup flat leaf parsley, chopped 1-1/2 cups all-purpose flour 3 cups cornmeal 1 Tbsp salt 3/4 tsp pepper 4-1/2 lbs Remoulade Cabbage Slaw (Recipe Below) 2 Tbsp fresh cilantro, chopped 2 Tbsp red bell peppers, diced Remoulade Cabbage Slaw 3 lbs cabbage, shredded 3 cups carrots, shredded 1-1/4 cups red bell peppers, diced 12 oz Remoulade Sauce, prepared

Method

Combine cooked salmon, hot pepper sauce, green onions, eggs, milk, garlic, Old Bay seasoning, parsley, flour, cornmeal, salt and pepper, mixing well to distribute ingredients.

Using a #24 scoop (1-1/3 oz), form mixture into 60 balls and place on sheet pan. Cover and chill a minimum of 30 minutes before frying. Hold refrigerated.

To Make 1 portion:
Deep fry 5 hushpuppies at 350 degrees F for approximately 5-6 minutes until golden brown.

Remove from oil and drain. Place 6 oz. Remoulade Cabbage Slaw on serving plate. Top with 5 cooked hushpuppies and drizzle with 1/2 oz. prepared Remoulade Sauce. Sprinkle with 1/2 tsp cilantro and 1/2 tsp bell pepper. Ready to serve.

Remoulade Cabbage Slaw
Combine cabbage, carrots, red bell peppers and prepared Remoulade Sauce.

Chill for a minimum of 2 hours before serving. Hold refrigerated.

Photo and Recipe Courtesy of The Alaska Seafood Marketing Institute.