Ingredients

• 1 (14-oz.) can pink salmon
• 1 large egg, lightly beaten
• 1/3 cup cornmeal mix
• 1/2 cup buttermilk
• 2 tablespoons self-rising flour
• 1/8 teaspoon garlic salt
• 2 cups vegetable oil
• Lemon-Caper Cream (optional)

Directions

1. Drain salmon; remove skin and bones, and flake. Place salmon in a medium bowl. Stir in egg and next 4 ingredients until blended. (Batter will be wet.)

2. 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. Drain on paper towels. Keep warm on a wire rack in a jelly-roll pan in a 200° oven. Serve with Lemon-Caper Cream.

Ingredients

• 3/4 cup light sour cream
• 2 tablespoons capers, drained
• 2 tablespoons mayonnaise
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• Salt and pepper to taste

Directions

Stir together first 5 ingredients. Season with salt and pepper to taste. Store in an airtight container in refrigerator up to 2 weeks.

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