Shore Lunch Fish Fry

Drain the canned salmon well and form the salmon into small burger-sized patties, aiming for 2–3 patties per person.

Coat each patty evenly in fish breading mix.

Heat oil in a large frying pan over medium-high heat. Fry the patties for about 3 minutes per side, until golden brown and crispy. Work in batches as needed.

For fresh-caught fish, clean and cut the fish into fillets. Coat with the same breading mix and fry until golden and cooked through.

Prepare the mashed potatoes according to the package directions, stir in butter powder.

Warm the corn in a small pot over medium heat.

Mix lemon juice powder with a small amount of water to make a drizzle.

Serve the fish patties with mashed potatoes, corn, tartar sauce, and lemon drizzle.

Note: The recipe can be made with either canned salmon or fresh-caught fish when available.