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My hubby says that these are like salmon hush puppies, fish hush puppies…FUSH-puppies. That’s what he settled on. Fush-puppies. So here you go! And since I can’t have flour, they’re gluten free. I suppose any coarse flour would work. Whole wheat, cornmeal, what-have-you, but mine are from rice flour that I grind myself.
Ivory’s Gluten-Free Fush Puppies
Can of salmon with bone, drained
2 eggs
1 onion, diced
1-3 cloves garlic
1T baking powder
salt
canola oil for frying
1. Gently peel apart salmon and scrape away skin. Leave the bones. They are pure calcium and crush to powder as your stir.
2. Break up salmon, stirring and mashing.
3. Add onion, pressed garlic, salt to taste, both eggs and as many handfuls of flour as it takes to make the concoction mold-able.
4. Roll into balls about the size of a ping-pong ball. Fry in about an inch of hot oil, turning once.
5. Drain on paper. Eat before they even reach the table.
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Those look so good! And just in time for Lent. I’ll make these this week!“““““““
I have to admit, I find whole canned salmon to be… kind of oogy, but the fush puppies look very good.
I used to love salmon patties, until I made them myself and opened that can… I just can’t do it, now! I’m going to try this recipe with fresh salmon fillets–I’m a wimp, I know! (I can’t debone a chicken, either.)
Yum!! These sound SO GOOD! I can’t wait to try them. By any chance do any of your kids read Tamora Pierce’s books? In her book “Terrier” the main character Beka is called Fish-Puppy for a while!
Nom nom and GF/DF to boot! Have to try these. Whole canned fish doesn’t freak me out and the bones are extra good
You ladies in Co? I lived there for five months (June to December) and loved it. Fort Collins. Despite homesickness, it was about the best summer of my life.
Just wanted to update that I made these tonight and they were great! I have some work to do on my frying technique, but they tasted good nonetheless. We made a quick tater sauce to go with them. Yum!
Going to try these tonight. I assume the baking powder goes in with the flour, right? They look so delicious!
Ivory! Oh my goodness woman, these are delicious! I’m munching on a plate of them right now. I made them with about 40% whole wheat flour and 60% cornmeal. The meal gives them a nice little crunch! Also added a smidge of salt, pepper, and paprika. Deeeelicious! Thank you so much for posting this. I’ll be posting your link to my Facebook page- hope you don’t mind!
Wonder if they would be just as good baked in small muffen pans since frying is not an option but we love salmon and these sound so good.
Do I add 1 T baking powder to the rice flour?
I would like to try a mixture of rice flour and cornmeal.
Thank you.
Cathy–Yes, it all sort of goes in together. The cornmeal would be good.
Wow that does sound yum! It looks like sth I posted recently, and I’ll be sure to give yours a try soon (:
http://mummyicancook.blogspot.com/2011/04/salmon-korokke-croquette-balls-with.html
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