Page 3: The Golden Rules for Perfection

Before we get to the “how-to,” there are three rules Grandma swore by to make sure these didn’t fall apart or end up soggy.

Drain, then Drain Again If you are using canned fish, get as much liquid out as humanly possible. Use a fine-mesh strainer or press the lid into the can. Excess moisture is the enemy of a “crispy” patty.

The Cold Rest If you have the time, let the mixed patties sit in the fridge for 15 minutes before frying. This helps the egg “set” and ensures they don’t break when you flip them.

Don’t Fear the Fat To get that deep golden-brown crust seen in the photo, you need a thin layer of hot oil. Avocado oil or light olive oil works best because they can handle the heat without smoking.

Page 4: The Recipe Card

Grandma’s 3-Ingredient Crispy Fish Patties

Low-Carb, Gluten-Free, and High-Protein

Prep time: 5 minutes Cook time: 10 minutes Servings: Makes 6-8 patties

Ingredients

2 cans (14.75 oz each) Pink Salmon, well-drained and flaked (bones/skin removed if desired)
2 Large Eggs, lightly beaten
1 tablespoon All-Purpose Seasoning (such as Old Bay or Seasoned Salt)
Optional for frying: 2 tablespoons Avocado Oil or Butter

Instructions

Prepare the Base: In a medium mixing bowl, add the well-drained salmon. Use a fork to flake it into small pieces so there are no large chunks.
Mix: Pour the beaten eggs and the seasoning salt over the fish. Using a spatula or your hands, mix until the fish is evenly coated and the mixture feels “tacky.”
Form: Scoop about 1/4 cup of the mixture at a time and press it firmly between your palms to form a patty about 1/2 inch thick.
Sear: Heat your oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the patties in the pan. Do not crowd them!
Flip: Cook for 4–5 minutes on the first side until a deep golden-brown crust forms. Carefully flip and cook for another 3–4 minutes.
Drain and Serve: Remove from the pan and place on a paper towel-lined plate for one minute to crisp up.