In a large saute pan, heat 1 cup of canola oil. At the same time, heat water in the sauce pan to boil.

Drain and take off skin for salmon. Combine salmon, seasonings, onion, mayo, mustard, panko, and hot sauce. Mix thoroughly.

With a tbsp, scoop salmon mixture into 3 inch round patties.

Lightly coat patties with flour. Place patties in pan.

In the sauce pan, pour grits into boiling water. Reduce heat to simmer on low heat. Constantly stir grits for 10 minutes.

Fry patties for 6 minutes on both sides. Patties should be brown on both sides. When done, take patties out and place on paper towel covered plate to soak up excess oil.

After 10 minutes on simmer, add milk and butter to grits. Let cook another 5 minutes or until desired smoothness.

When done, take grits off the eye to let grits thicken.

Spoon grits on plate. Top with salmon croquet.