Salmon Oysters

These old-fashioned salmon fritters get their name from the oblong oyster shape you can form them into before frying. Canned salmon mixed with beaten eggs, flour, baking powder, and minced onion makes a thick batter that holds together in hot oil and puffs up light and golden.

Using the retained salmon juice in the batter is key. It adds moisture and concentrated salmon flavor that you’d lose by draining it away. The baking powder gives each fritter a slight puff, so they fry up crispy on the outside with a tender, airy center instead of a dense, heavy puck.

You can drop them by the spoonful straight into hot oil for a quick, rustic shape, or chill the batter and form proper oyster-shaped ovals for a more polished presentation. Either way, they brown in just a few minutes per side. Serve alongside french fries, coleslaw, and tartar sauce for a classic fish-and-chips style plate.

Chef Tips

• Remove the dark skin from the canned salmon before mixing. It’s edible but has a strong, fishy taste that can overpower the fritter.
• Don’t overmix the batter. A few lumps are fine. Overmixing develops gluten and makes the fritters tough.
• Fry in oil heated to about 350°F (175°C). Too cool and they absorb oil. Too hot and the outside burns before the inside sets.
• Drain on paper towels immediately after frying.

Variations

• Use canned tuna instead of salmon for a milder-flavored fritter.
• Add a teaspoon of Old Bay seasoning to the batter for a Chesapeake Bay twist.
• Stir in chopped fresh dill and a squeeze of lemon juice before frying.