Old School One Pan Salmon Croquettes with Smothered Potatoes

This is an old school cast iron Southern childhood favorite. I remember standing in the kitchen watching my grandmas and great aunties cook, each one of them swear 'My version is the best'. Salmon croquettes, smothered potatoes and a pot of greens set the bar on whether you could burn or not or if you put your foot in it. ;) This recipe brings all of that back.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the potato into fry-sized strips. Choose one method: Soak or Par boil.

Step 2

Soak method: Place potatoes in cold water for 20 to 30 minutes to remove excess starch. Drain and pat completely dry. Parboil method: Boil potatoes in lightly salted water for 5 to 7 minutes until just tender. Drain and allow to steam dry.

Step 3

In a large bowl, combine salmon, cornmeal, flour, breadcrumbs, onion, bell pepper, green onions, eggs, Worcestershire sauce, seasoning salt, garlic powder, onion powder, paprika, mustard powder, cayenne, thyme, and black pepper or garlic pepper. Mix until fully combined. Let rest 5 minutes. Form into 8 to 10 patties, about 2 inches wide.

Step 4

Heat oil in a 10-inch cast iron or dutch oven skillet over medium-high heat. Fry croquettes in batches for 3 to 4 minutes per side until golden brown. Transfer to a paper towel-lined plate. Save the oil.

Step 5

Add the prepared potatoes to the skillet. Cook until crispy golden, about 5 to 7 minutes, turning occasionally. Remove to paper towel and season immediately.

Step 6

Reduce heat to medium low. Add onion to the pan drippings and cook 3 to 4 minutes until softened and lightly golden.

Step 7

Sprinkle flour over the onions and whisk, cooking 1 minute. Slowly whisk in broth or water, Worcestershire sauce, garlic powder, onion powder, and black pepper. Simmer 5 to 7 minutes until thickened.

Step 8

Serve salmon croquettes with potatoes and a slice of white bread on the side. Spoon gravy with onions over the pan-fried potatoes.