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Oh so tasty...Heloise Salmonettes

Makes about 20-30

• 1 (14 ounces) can salmon or tuna
• ¼ cup liquid from the salmon or tuna
• 1 egg, lightly beaten
• ½ cup flour
• 1 heaping teaspoon baking powder

Half fill a deep fryer or skillet with oil. Preheat this while you are mixing the salmonettes.

Drain all but ¼ cup liquid off of the canned fish and set it aside. Put the salmon or tuna in a mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. You can add a dash of pepper if you like, but no extra salt is needed. Blend with a spoon until all of the flour is mixed in, but don't overmix.

Add the baking powder to the liquid that was set aside and beat with a fork or whisk until frothy. Immediately pour this into the fish mixture and stir until well-blended. It is important not to let the baking-powder-and-liquid mixture sit after mixing. Pour it into the fish immediately.

Drop the mixture by spoonfuls carefully into the hot oil. They will brown very quickly, so watch them closely. Lift them out with a slotted spoon and drain on a paper towel. You must cook this right away. It cannot sit. Serve and enjoy these tasty treats.

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