Remoulade:
1 1/4 cups mayonnaise
1 tablespoon capers
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon crushed garlic
2 1/2 teaspoons lemon juice
1 scallion, finely chopped
Croquettes:
2 pre-cooked salmon fillets, about 1/2-pound
1 egg, lightly beaten
3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft)
6 dashes hot sauce
1/4 cup remoulade sauce
Canola oil, for frying
For Remoulade:
Using a fork flake the salmon meat away from the skin. Discard skin.
In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
Serve Croquettes hot with remaining remoulade sauce.
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