1 Equal parts cold flaked salmon and hot mashed potatoes (see notes for quantity guidance)
1 Salt, to taste
1 Freshly ground black pepper, to taste
1 Fine dry breadcrumbs, for coating
1 1–2 large eggs, beaten (for egg wash)
1 Neutral oil or lard, for deep-frying
1 Fresh flat-leaf parsley, for garnish
Instructions
1. Prepare the mixture: Combine equal volumes of cold flaked salmon and freshly made hot mashed potatoes. Season with salt and black pepper. Stir until evenly blended.
2. Shape the cutlets: Divide the mixture into equal portions and shape each into a cutlet form (roughly triangular or oval, about 3/4 inch / 2 cm thick). If the mixture is too soft to hold its shape, refrigerate for 15–20 minutes until firm.
3. Bread the cutlets (technique — bound breading): Roll each cutlet in fine dry breadcrumbs, then dip fully in beaten egg (egg wash), then roll again in breadcrumbs, pressing gently to adhere. This double-breading creates a firm, even crust.
4. Heat the frying oil: Pour enough neutral oil or lard into a deep, heavy saucepan or Dutch oven to a depth of at least 3 inches (7.5 cm). Heat to 375°F (190°C), using a deep-fry thermometer to confirm temperature before frying.
5. Fry the cutlets: Working in batches to avoid crowding, lower the breaded cutlets into the hot fat. Fry for 3–4 minutes, turning once, until deep golden brown on all sides and heated through. The internal temperature should reach 145°F (63°C). Remove with a slotted spoon or spider.
6. Drain: Drain the fried cutlets on a rack set over a paper-towel-lined baking sheet for 1–2 minutes.
7. Plate and serve: Arrange the cutlets on a folded cloth napkin on a serving platter, overlapping them in a circle. Garnish with fresh parsley and serve immediately.
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