Salmon Patties*

Gluten Free Paleo Salmon Cakes

Above:  Most people probably take the stem 

part off the peas before cooking-- I don't because 

that part  is my "handle" when eating 

both the pods 'n peas.

IF you can get past seeing the contents of a newly 
opened can of Fresh Caught Wild Alaskan Pink 
Salmon with its bones and dark skin included, and 
IF you actually LIKE Salmon, you might like these.
(If you don't want to deal with the skin/bones 
scene, buy boneless and skinless Salmon.)

First time around, these patties were 
eaten as shown above.  
We used the left-over patties in sandwiches 
the next day and everyone here liked them that way, too, 
along with leaf lettuce and whatever sandwich sauces 
each of us preferred.  (I chose Thousand Island salad 
dressing; others chose Miracle Whip, etc.)

Recipe makes about 10-11 patties...

INGREDIENTS:

• 1 of 14.75 can Pink Salmon (Fresh Caught Wild Alaskan Pink Salmon)
• 1 medium onion, diced
• 2 ribs of celery, finely diced
• 1 and 1/2 tablespoons dried dill
• 1 and 1/2 teaspoons lemon pepper
• 1/2 teaspoon sea salt (I used pink Himalayan salt)

............

• 3 tablespoons coconut flour

............

• 4 large eggs, slightly beaten

............

• 1/3 cup coconut oil

DIRECTIONS:

1. In a bowl, break the Salmon up with a fork (I first removed the skin and most of the larger bones). 
2. Add the diced onion, celery and spices.
3. Min in the coconut flour and stir it in for about a full minute.
4. Add the slightly beaten eggs and mix for about one more minute.
5. Shape the mixture into about 10 patties, roughly 1/2" thick and 2" wide.
6. Put coconut oil into a skillet and heat to medium high.  Add the patties to your pan and cook until each side is golden brown, maybe 3-4 minutes on each side.  

Below:  Our sunset scene at 8:35 PM tonight...

* Recipe adapted from  http://www.agirlworthsaving.net/2012/04/gf-paleo-salmon-cakes-recipe.html

Batter-Fried Fish Fillets (OR Chicken Tenders/Fillets)

Because I don't believe that 'deep frying' food is all that 'healthy', I don't use this recipe much more than ONCE a year.   (Besides, since you'll need pretty much a whole quart of oil, it can be expensive  to 'deep fry' things on a regular basis.)   

Having said that,... this recipe is...

Great for having your own special part  
of a Fish Fry Friday...

Above:  They were NOT as 'oily' as they might look in this picture.  Most of what you see that LOOKS like 'oily' was the reflection of light coming through the window.  These fish fillets were very CRUNCHY and DELICIOUS!

---------------------------

Below: Deep-Fried Fish and a really quick-to-make 
Tartar Sauce-like sauce...

Above:  For my own kind of Tartar Sauce-like sauce, I just stir some of my own homemade pickle relish into either Hellman's mayonnaise OR Miracle Whip Salad Dressing.  The taste will be altered by the variety of relish you mix into either the mayonnaise OR Miracle Whip.

For quite a while, I've had this recipe for a 'frying batter' and we like it because it doesn't get soggy/heavy as it fries.   (I'm thinking this is the same recipe my mother used in the 'olden days'.) 

INGREDIENTS:

• 3/4 cup flour
• 2  level tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup cold water

• Oil for deep frying.   I suggest you do your own google search to find out which oil is best to use-- which one YOU want to use:   https://www.google.com/webhp?sourceid=chrome-instant&ie=UTF-8&ion=1#hl=en&sclient=psy-ab&q=healthiest%20oil%20for%20deep%20fat%20frying&oq=&aq=&aqi=&aql=&gs_l=&pbx=1&fp=669bb0f587f6dede&ion=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=1163&bih=590 

Also, I suggest you google for yourself the information on when/how/IF already-used oil (after carefully straining it) could/should be saved for another use at https://www.google.com/webhp?sourceid=chrome-instant&ie=UTF-8&ion=1#hl=en&output=search&sclient=psy-ab&q=Can%20I%20re-use%20deep%20frying%20oil&oq=&aq=&aqi=&aql=&gs_l=&pbx=1&fp=669bb0f587f6dede&ion=1&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=1163&bih=590

 DIRECTIONS*:

1. Sift dry ingredients together
2.  Add water and mix very well (until smooth)
3.  Use to coat fish or chicken fillets.
4.  Cover both sides completely, letting excess drip off.
5.  Deep fry in oil at 360-370 degrees until a nice golden brown.**
6.  After DEEP FRYING for about 5 minutes, remove from oil and place on an absorbent surface.  (If frying in a pan, continue until each side is golden brown and the center is done.)

*My personal opinion is that this batter is even better if made about an hour ahead of using it.

**Some use this batter (as listed above) and then fry the fish in a regular frying pan. In that case, your fried fish might look like this: 

Above:  For frying in a pan, I use a little oil and then, without having the heat too high, I add a very small amount of butter to aid with the 'browning'.

** ANOTHER WAY I LIKE TO FRY FISH:  Dip each side of a fish fillet into some dry buttermilk pancake mix, and then fry in a light mix of oil/butter.  That's a "YUM", too!!!

P.S.  Thank you, Fisherman Jim (and Pam), for the fish.  The 'fish of your labors' couldn't have been better!