Salmon Croquettes

One 14-3/4 ounce can pink salmon, drained, deboned and flaked

1 cup evaporated milk, divided

1-1/2 cup corn flake crumbs, divided

1/4 cup dill pickle relish

1/4 cup celery, finely chopped

2 tablespoons onion, finely chopped

Oil for deep fat frying

Tartar sauce:

2/3 cup evaporated milk

1/4 cup mayonnaise

2 tablespoons dill pickle relish

1 tablespoon onion, finely chopped

In a medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. Mix well. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep fat fryer to 365F. Fry croquettes a few at a time for 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Keep warm. Combine tartar sauce ingredients in a medium saucepan. Cook over medium low heat until heated through and slightly thickened. Serve warm with croquettes.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana