This recipe was originally taken from Christine’s Pantry. She called them Salmon Balls but that just plain sounds dirty so I renamed them Salmon Bites and served them with a wonderful homemade dill yogurt dipping sauce. My wife and I scarfed all of them down in one sitting with just a tiny bit of guilt.
- 14 oz can salmon – drained
- 1 egg - beaten
- 1/4 cup cornmeal
- salt and fresh ground black pepper – to taste
- canola oil, for frying
Add all of the ingredients except canola oil to a and mix thoroughly.
Add canola oil to a high sided frying pan, roughly 1/4 inch to cover 1/2 of your salmon bites. Heat over medium high heat.
Form salmon bites into golf ball sized balls. Squeeze so they hold their shape and add to hot oil.
Cook for 2-3 minutes until the first half is golden brown. Flip so the uncooked side goes back into the oil.
Remove golden bites from the hot oil with a slotted spoon and place on a paper towel lined plate. Season with additional salt if desired.
Serve while hot drizzled with a little dill yogurt sauce. Be sure to serve with a nice salad in order not to feel so bad about eating this fried goodness.