Directions:

• Start by draining the canned salmon and flaking it into a large mixing bowl using a fork. Make sure to remove any bones or skin if desired.
• Add the large egg, milk, self-rising flour, kosher salt, and ground black pepper to the bowl. Mix everything together until well combined. The mixture should be cohesive but not overly wet.
• In a frying pan, heat the canola oil over medium heat. You want enough oil to coat the bottom of the pan but not so much that the patties are deep-fried.
• Using your hands, form the salmon mixture into patties, about 2 to 3 inches in diameter. Aim for uniform thickness for even cooking.
• Once the oil is hot, carefully place the patties in the pan. Cook for about 4-5 minutes on each side or until they are golden brown and crispy.
• Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or alongside a fresh salad.