Smoked Salmonid Fritters

These can be made with any smoked fish, be it salmon, trout, or, in a nod to a bow hunting NCKA member, carp.  I made tonight's fare with salmon caught in T-bay.  I didn't catch it; I'm a noob.  Uncle Doug caught and smoked this beast.  Like the awesome boss that uncle Doug is.  Fun fact for Jammer - Uncle Doug is the father of your Fisherman's team mate, Travis.

Let's get it on.  Boil 2 quartered red potatoes, skin on, until slightly tender.  Rinse them in cold water.  Shred them on the coarsest portion of your cheese grater.  Put them in a big mixing bowl.  Add to them one bunch of green onions, chopped fine.  Add in your desired amount of fishiness.  I used three 4 x 1" portions, shredded fine via two forks.  Add seasoning salt and white pepper.  Amount is up to you.  Add to bowl 1 egg.  Add 1/4 cup whole wheat flour. 

Mix it up.  Use your hands.  It's OK to get dirty.

Get your skillet a-heatin'.  Add enough olive oil to over the bottom.  Get it hot.  Consume half a tall boy of Torpedo.  This will ensure that you've waited long enough.  Fry for 4 minutes each side.  Drain.  Finish Torpedo.

All amounts can be altered to your tastes.  They're pretty good as is, though.

I have made them with unsmoked Hagg trout, and added a smoked red pepper powder instead of white pepper.  Was also really good. 

Couldnt find a drooling smiley...Damn that looks/sounds good AJ !

That looks soo good!

Thanks, guys.  I can honestly say that these rank in my top three fishy preparations.  I'm stoked to try different protein sources within them.  The chipotle red pepper powder adds a nice faux smoke to any fish.  Really, the pre-cooked Hagg trout is a pretty Rad ingredient when done with the chipotle.  One of these days INSAYN will get me into a filthy mess of crappie.  I think they'd go far in a fritter batch.

Thread has been bookmarked. Thank you kindly Mr. Jade.


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You're a genius, AJ. Yah, i love that they make torpedo in those tall boys. when your lady asks you how many beers you've had it's nice to be able to say, "oh, just a couple"

Yep. We do something very similar but may add a bit of red pepper flakes or small amount of bell pepper. It's a good way to use up a bit of leftover barbequed salmon or a bit of smoked fish.

Love the bookmark feature ! Had some leftover habanero smoked kokanee ...decided this was the way to go. Along with AJ's recipe I added some garlic, diced red pepper,a little cilantro....some sriracha mayo for dipping...delicious!
Thanks AJ!....now, about that chapter 4...

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