Recipe By : Mary Mcguire (Taste of Home Apr/May 95)
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (14 3/4 oz) pink salmon, drained, deboned -- flaked
1/2 cup evaporated milk
1 1/2 cups cornflake crumbs -- divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
Dry bread crumbs, as needed
TARTAR SAUCE
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion
In a medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish,
celery and onion; mix well. Add enough bread crumbs to make it dryer (less
soupy). With wet hands, shape 1/4 cupfuls into cones. Roll in remaining
crumbs. Heat oil in a deep-fat fryer to 365. Fry croquettes, a few at a
time, for 2 to 2 1/2 minutes or until golden brown. Drain on paper towles;
keep warm. Combine tartar sauce ingredients in a medium saucepan; cook over
medium-;ow heat until heated through and slightly thickened. Serve warm with
croquettes.
