| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Main dish, Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(15 oz) pink salmon |
| 1 |
lg |
Egg |
| 1 |
ts |
Baking powder (heaping) |
| 1/2 |
c |
Flour |
INSTRUCTIONS
Pour juice out of can into a measuring cup and set aside. Mix drained
salmon and egg. Add sifted flour. Stir thoroughly. It will be very thick.
Add pepper to taste. Take 1/4 cup of salmon juice, add heaping teaspoon of
baking powder to the juice, beat with a fork. It will foam. Pour into
salmon mixture and mix thoroughly. Put into hot oil (deep fryer) by the
teaspoon full, it will puff up and be light and crispy. It is done when the
puff is light brown (golden). We make a cocktail sauce of catsup, ground
fresh horseradish, and worchestershire sauce, about 1 cup catsup, 1
tablespoon horseradish, 1 teaspoon worchestershire sauce. Probably would be
much better with freshly caught salmon
Posted to MC-Recipe Digest V1 #527 by "Susan Cass"
<susanc@columbia-center.org> on Mar 20, 1997
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”