Basic Salmon Croquettes

Ingredients

• 0.5 cup buttermilk 
• 0.3 cup self-rising corn meal mix 
• 1 large eggs lightly beaten
• 0.1 teaspoon garlic salt 
• 6 servings lemon-caper cream 
• 14 oz pink salmon canned
• 2 tablespoons self-rising flour 
• 2 cups vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• oven
• wire rack

Directions

1. Drain salmon; remove skin and bones, and flake.
2. Place salmon in a medium bowl. Stir in egg and next 4 ingredients until blended. (Batter will be wet.)
3. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork. Fry, in batches, 2 to 3 minutes on each side or until browned.
4. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200 oven.
5. Serve with Lemon-Caper Cream.