Recipe - Salmonettes

14 ounce Can salmon or tuna
One fourth cup Liquid from salmon or tuna
1 Egg, slightly beaten
One half cup Flour
1 Heaping teaspoon baking
powder
Pepper, to taste
Oil for deep frying

Drain salmon or tuna, reserving One fourth Cup of liquid. In a bowl, break salmon
or tuna apart with a fork. Add flour, egg and pepper. Mix well. In a small
bowl, combine baking powder and reserved liquid, beating until foamy. Don't
mix these in advance! Combine contents of the two bowls. Form patties, and
fry them in hot oil for one or two minutes. Drain the patties on a paper
towel and serve.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini