Works well with shrimp, crawfish, or crabmeat 1 pound fresh salmon fillets, skin removed (May substitute a 14-ounce pink salmon, drained; skin and bones removed) 1 large egg, lightly beaten 1/3 cup cornmeal mix ½ cup buttermilk 2...

Works well with shrimp, crawfish, or crabmeat

• 1 pound fresh salmon fillets, skin removed

(May substitute a 14-ounce pink salmon, drained; skin and bones removed)

• 1 large egg, lightly beaten
• 1/3 cup cornmeal mix
• ½ cup buttermilk
• 2 TBS self-rising flour
• 1/8 tsp garlic salt
• 2 cups vegetable oil
• Lemon-caper cream

Lemon-Caper Cream:

• ¾ cup sour cream
• 2 TBS capers, drained and mashed
• 2 TBS mayonnaise
• ½ tsp lemon zest
• 1 tsp lemon juice
• ¼ tsp salt
• ¼ tsp black pepper

1. Mix all ingredients for lemon-caper cream in a bowl, cover and refrigerate at least 1 hour
2. Flake salmon filets and place into a medium bowl
3. Stir in egg and next 4 ingredients until well blended (batter should be wet)
4. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat and slightly flatted with fork
5. Fry in batches, 2-3 minutes per side or until well browned; drain on paper towels; keep warm in 200? oven
6. Serve with lemon-caper cream

Serves 4