Makes 6 main-dish servings
1/3 cup bacon drippings
1 large onion, minced
1 large green bell pepper, minced
2 tablespoons minced jalapeno peppers (optional)
2 cloves garlic, minced
1 pound fresh salmon, cooked just until flaky, boned and flaked
1/2 cup dry seasoned bread crumbs
1-1/2 teaspoons Cajun spice mix
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Pinch of ground cayenne pepper
1 egg, lightly beaten
About 3 to 4 tablespoons milk
Vegetable oil, for frying
1/2 cup flour
1/2 cup yellow cornmeal
Lemon wedges and parsley sprigs, for garnish
Heat bacon drippings in a large skillet. Add onions, bell peppers, jalapenos and garlic to pan. Saute until tender, about seven minutes over medium-high heat. Remove from heat, and transfer mixture to a large mixing bowl. Add to the bowl the salmon, bread crumbs, spice mix, salt, black pepper, cayenne and egg, mixing thoroughly. Add just enough milk to moisten mixture enough to hold together. Form into six patties, each about 2-1/2 inches in diameter and one inch thick.
In a 12-inch skillet, heat one inch of oil over moderate heat to 350 degrees. Meanwhile, in a pie plate, mix together flour and cornmeal; dredge patties in flour mixture to coat all surfaces.
Fry patties until dark golden brown on both sides, about six minutes total, carefully turning frequently with a sturdy spatula; drain on absorbent paper.
Serve warm, garnished with lemon wedges and parsley sprigs or serve with a white remoulade made by blending a little mayonnaise with Creole mustard, minced green onions, lemon juice and cayenne.