In a large mixing bowl, combine flour and cornmeal.

Fold in the salmon, bell pepper, onion, Worcestershire sauce, seasoned salt, black pepper, garlic powder, mayonnaise, and egg until the mixture is well incorporated.

Form the mixture into 6-8 patties, each about 1/2 inch thick.

Heat a thin layer of vegetable oil in a large skillet over medium-high heat.

Carefully place the patties in the hot oil and fry for 2-3 minutes on each side, or until they are golden brown and crispy.

Transfer the croquettes to a plate lined with paper towels to drain any excess oil.

Serve the salmon croquettes hot with your choice of dipping sauce.