Black History Month Recipe: Oyster and Salmon Croquettes
When it comes to exploring Black foods, cultures and histories in the U.S., author Anela Malik says her book, “American Soul: The Black History of Food in the United States” (National Geographic, $40) is just a starting point.
Because while Black history is vital, the present and future are also important to understand, she says. In an effort to do that, the book highlights a range of recipes and introductions from some of the contemporary voices in Black culinary leadership today.Malik’s co-author, Renae Wilson, developed recipes in the book using historical records, oral histories and historic cookbooks. The oyster industry was dominated by Black oystermen in the 18th and 19th centuries in New Orleans; first as a way for enslavers to profit from enslaved peoples’ oyster sales, and after emancipation, as a means to pursue employment opportunities, Malik writes.
Additionally, Thomas Downing, a freeborn son of enslaved parents, elevated the oyster to fine dining fare at his oyster house, which also served as a stop on the Underground Railroad.
RELATED: ‘American Soul’ author explains how Black history shapes U.S. cuisine
Oyster and Salmon Croquettes
Recipe by Renae Wilson
Yield: Makes 8 croquettes
INGREDIENTS:
1 medium potato, peeled
1/2 teaspoon salt, plus more for salting potato
1 small onion, quartered
1 cup finely ground cornmeal, divided
1 (13.5-ounce) can salmon, bones removed
2 (3.7-ounce) cans oysters, drained
1 stalk celery, coarsely chopped
3 tablespoons chopped parsley, leaves and stems
1 teaspoon dried dill or 2 teaspoons chopped fresh dill
3/4 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne (optional)
2 cups vegetable oil for frying
Rémoulade (for dipping)
DIRECTIONS:
Grate potato with a box grater onto a paper towel-lined plate. Lightly salt potato and let stand for 30 minutes. Place onion in a food processor and pulse until finely chopped and juicy. Add ⅓ cup of cornmeal, grated potato, salmon, oysters, celery, parsley, dill, mustard powder, pepper, cayenne (if using) and ½ teaspoon salt. Pulse until mixture is coarsely ground. Form seafood mixture into 8 croquettes (about 3 tablespoons each). Place remaining 2/3 cup cornmeal on a plate.
Working in batches, coat croquettes with cornmeal, turning and pressing to adhere. Transfer to a plate and let rest at room temperature for 20 minutes. Heat oil in a medium saucepan over medium-high heat until oil registers 375 degrees on a deep-fry thermometer. Working in 2 batches, fry croquettes until golden, 3 to 5 minutes per batch. Transfer to a paper towel-lined plate to drain. Serve with rémoulade.
— Recipe reprinted with permission from “American Soul: The Black History of Food in the United States” by Anela Malik and Renae Wilson (National Geographic, $40)