TOPIC:

The hard part of this recipe is catching enough male salmon to make a mess......

Okay, either sex will work.
Filet and either pull or cut out the pin bones. Skin filet.
Guessing here: around 1.5 pounds of filets more or less won't hurt.
Nuke in a microwave until the meat is cooked. I usually go a minute, stir, then go another minute or so.
One medium yellow onion, diced.
Nuke the onions for about 45 seconds in a microwave to soften them.
Five slices of white bread cut into cubes. (Freezing them makes it easier to dice the slices.)
2 T of Lawry's Seasoned Salt.
Put it all together and use your hand to squish it like you are making meatloaf.
Role into ping-pong ball sized orbs and drop into a deep fryer.
Cook until golden brown.
Sauce? None for me, others like shrimp sauce, tartar, or ranch dressing.
If it's all guys, add some red peppers to the mix.
I often make some with, some without and stick a toothpick in the spicy ones.

Just made a batch of these with yesterday's catch. Made 20 of them from a pound and a half of fillets. Plan to freeze them in food saver bags but by the looks of the plate they aren't going to make it that far. Will definitley be making more of these to freeze up for winter.

Leftovers? I've never seen leftovers from this dish. They are always gone by the end of the party! (With people wanting more.)

I must say......these things are dang good. I quick hot smoked some coho. I subbed breadcrumbs in for bread, and added some alternate spices, rolled them in panko before hitting the fryer. WOW

Last night was a BNB night

With some recently caught coho fillets, we decided to try some of Captains Mikes Balls

They were very good, added some minced celery, a little shrimp minced, and that was it. Followed the rest of the recipe and glad to say I have a few left for today. I better go check to make sure, they might of left in a lunch bag with the wife this morning.

Thanks Mike good recipe.

Last batch I made I added a half of a bag of Shore Lunch Cajun mix for a little kick, yummy.

Just made a batch how bn said to make them. Used a couple steelhead and they were the hit of the party...even non fish and meat eaters were eating them. Felt very accomplished...thank you bn.

Tmik34: Glad you liked them. I've done them with steelhead and they are just as good. i wonder about doing it with lake trout. I bet they'd be terrific. The bread would tame down the slightly oily flavor and the seasonings would still shine. Push to shove, dip them in some ranch dressing and I know they'd be to die for!

I needed a dish for our Thanksgiving dinner and guess what? I made a big batch of these things to feed the bunch of hungry Germans that comprise my other half's side of the family. I made a couple of small changes to the ingredients. I put in some Old Bay seasoning in the mash. Then after rolling into balls I rolled them in some bread crumbs then deep fried them. I sprinkled some more Old Bay then served them at our dinner. They were all eaten except for one that was broken up. I was asked what they were and I told them "trout balls". One of my brother in-law's said after he had eaten his 2, we thought you said kraut balls. They seemed to taste salmon too me. After a little giggling on my part I said they made were using the rainbow trout I had caught this season. They would like to have them again. Thanks BN.

I've rolled them in bread crumbs (actually Fryin' Magic) but since there's so much bread crumbs in the mix they get nice and brown and crispy without the extra coating, but it certainly doesn't hurt. I like old bay seasoning, my wife doesn't. I'd like to make a batch with some cayenne pepper in it, but most people don't enjoy the heat so I've not tried them that way. Still, regardless of the tweaks, they are Good Eats!