salmon, corndog-style

1 lb salmon fillet
2 tbs minced onion
2 tbs minced capers
kosher salt/fresh ground pepper

Remove skin and any bones from salmon. Finely mince and combine with onion, capers and salt and pepper. Shape into 10 elongated patties. Place in freezer for 20 minutes to allow mixture to firm.

1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp kosher salt
1 tsp baking powder
¼ tsp baking soda
1 tbs jalapeno, seeded and finely minced
1 (8.5oz) cream-style corn
1 ½ cups buttermilk
4 tbs cornstarch for dredging
canola oil for deep frying
chopsticks

In a medium bowl, combine cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, combine jalapeno, corn, onion and buttermilk. Add the dry ingredients to the wet and mix just enough to moisten. Set aside for 10 minutes.

Measure the cornstarch onto a plate. Lightly dredge salmon. Pat to remove any excess cornstarch. Dip each salmon fritter into batter to coat. Carefully transfer into 375-degree oil and cook until batter is golden brown and salmon is cooked through, about 5 minutes. Remove, with tongs, to a baking sheet lined with paper towel and allow to drain for a few minutes. Insert chopsticks and serve with dipping sauces such as grainy Dijon or sweet Thai chilli.