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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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You can mix up the batter a few hours before you plan to cook these. I serve them with grits, but Test Kitchens Professional Angela Sellers says cooked white rice and hot sauce are a must for her family. 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 |
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.
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