Never Pick the Bones Out of Canned SALMON Again (The Southern Way)

Open a can of salmon in one kitchen and somebody will reach for the bones; open it in Miss Loretta's and nothing gets thrown away. The bones crush soft into the mix, the juice does the wetting, and the patty that rests ten minutes turns once in honest hot oil and comes out golden - croquette, patty, salmon cake, call it what your grandmother called it. It all started on a shelf: the can that kept all week, cost what a family could reach, and turned into Friday fried fish no matter how far from the water the kitchen sat. In this video: 1.Why the soft bones and the can juice belong in the bowl 2.The binder decision - cornmeal, flour, or cracker crumbs 3.The rest and the single flip that keep a patty from breaking 4.The three ways croquettes go wrong before the fry starts 5.Why the salmon can never left the pantry shelf Miss Loretta's kitchen-wisdom way: use what the can gives you, heat the oil before the fish goes in, and let the crust tell you when to turn.