Makes 4 to 6 servings

Ingredients:

1 (14-oz.) can pink salmon
1 large egg, lightly beaten
1/3 cup Jiffy corn muffin mix
1/2 cup buttermilk
2 tablespoons self-rising flour
1/8 teaspoon garlic salt
2 cups vegetable oil

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.)
Drop salmon mixture by tablespoonfuls into hot oil in a large sauce pan 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 in oven until ready to serve.