Salmonettes

Salmonettes are an old Southern fish-fry trick: take canned salmon (or tuna), bind it with flour and egg, and lighten the patties with a quick baking-powder-and-fish-juice foam that gets folded in at the last second. The result is a fritter that puffs up airy and crisp instead of dense like a typical fish cake.

The directions are explicit about this: don’t mix the baking powder and reserved liquid in advance. The reaction starts the moment they meet, and if it sits for more than a minute, the foam collapses and you lose the lift. Combine the two bowls only when the oil is already hot and you’re ready to fry.

A scant minute or two per side in hot oil is all they need. Drain on paper towel and serve immediately. Cold salmonettes lose their crisp magic fast.

Pro Tips

• Use the cheap pink canned salmon for the classic version. Fancy boneless skinless versions miss the slightly oily, savoury character that makes salmonettes taste right.
• Keep the oil at proper frying temperature, around 365°F (185°C). Too cool and the patties absorb oil and turn greasy; too hot and they brown before cooking through.
• Form smaller patties rather than large ones. The baking powder lift works better in smaller portions and they cook through faster.
• Serve with hot sauce, tartar sauce, or simply a wedge of lemon. They’re rich enough that a sharp condiment is the right move.

Variations

• Use canned tuna instead of salmon for a paler, milder version.
• Stir in a tablespoon of finely chopped green onion or a teaspoon of Old Bay seasoning for more flavour in the patty itself.
• Serve over rice with a quick tartar sauce or remoulade for a fuller meal.