6 oz. can skinless/boneless pink salmon, drained

2 T. diced onion

good pinch each of salt and pepper

1 large egg

1 T. buttermilk

2 T. cornmeal

4 T. all purpose flour

Veg. oil for frying

Directions :

In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour.

Combine well. Heat about 1/4″ oil in the bottom of a med.

Size iron skillet over med. high heat.

Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad.

Fry, in batches, about a minute per side or until golden brown.

Drain on a paper sack or paper towel lined plate. Makes 10 patties.

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