- 1 (14 oz.) can salmon, drained
- 1/2 cup Duke's Tartar Sauce
- 3/4 cup self-rising flour
- 2 eggs
- Oil for frying
- Combine all ingredients, except oil, in a medium bowl. Heat oil in a deep pan over medium-high heat.
- Carefully drop heaping tablespoons of salmon batter into hot oil. Cook, turning occasionally, until golden brown.
- Use a slotted spoon to remove croquettes from oil and drain on a cooling rack over paper towels.
- Serve with additional tartar sauce.