Salmon Croquettes

• 1 (14 ounce) can pink salmon
• 1 large egg, lightly beaten
• 13 cup cornmeal mix
• 12 cup buttermilk
• 2 tablespoons self-rising flour
• 18 teaspoon garlic salt
• 2 cups vegetable oil
• 34 cup sour cream
• 2 tablespoons capers, drained
• 2 tablespoons mayonnaise
• 12 teaspoon lemon zest
• 1 teaspoon lemon juice
• salt & pepper

1. Lemon-Caper cream: Makes 1 cup Prep: 10 minutes.
2. Stir together 3/4 cup sour cream; 2 Tbsp capers, drained; 2 Tbsp mayo; 1/2 tsp lemon zest; and 1 tsp lemon juice.
3. Season with salt and pepper to taste.
4. Store in airtight container in refridgerator for up to 2-weeks.
5. Salmon Directions: Drain salmon; remove skin/bones & flake.
6. Place salmon in medium bowl.
7. Stir in egg and next 4 ingredients until blended.
8. (batter will be wet).
9. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork.
10. Fry, in batches, 2 to 3 minutes on each side or until brown.
11. Drain on paper towels.
12. Keep warm on a wire rack in a jelly-roll pan in 200 degree oven.
13. Serve with lemon-caper cream sauce.

pink salmon, egg, cornmeal mix, buttermilk, flour, garlic, vegetable oil, sour cream, capers, mayonnaise, lemon zest, lemon juice, salt

Taken from www.food.com/recipe/salmon-croquettes-384454 (may not work)