Alaska Salmon Hushpuppies

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

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 (see recipe)
6 oz. Remoulade Sauce, prepared
2 Tbsp. fresh cilantro, chopped
2 Tbsp. red bell peppers, diced

Remoulade Cabbage Slaw:
3 lbs. cabbage, shredded
12 oz. (3 cups) carrots, shredded
1 1/4 cups red bell peppers, diced
12 oz. Remoulade Sauce, prepared

  1. 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.
  2. 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:

  1. Deep fry 5 hushpuppies at 350°F for approximately 5-6 minutes until golden brown.
  2. Remove from oil and drain.
  3. Place 6 oz. Remoulade Cabbage Slaw on serving plate.
  4. Top with 5 cooked hushpuppies and drizzle with 1/2 oz. prepared Remoulade Sauce.
  5. Sprinkle with 1/2 tsp. cilantro and 1/2 tsp. bell pepper.
  6. Ready to serve.

*Other Alaska Seafood such as keta salmon may be substituted.

Remoulade Cabbage Slaw:

  1. Combine cabbage, carrots, red bell peppers and prepared Remoulade Sauce.
  2. Chill for a minimum of 2 hours before serving. Hold refrigerated. YIELD: 4 1/2 lbs.