1 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. corn meal
3/4 c. milk
1 egg, beaten
1 (16 oz.) can salmon, drained
1 tbsp. lemon juice

Sift dry ingredients into mixing bowl. Add milk and egg; beat until smooth. Remove skin and bones from salmon and flake with fork. Sprinkle with lemon juice. Fold into batter. Fry tablespoons of mixture, a few at a time, in deep fat heated to 375°F until golden brown, about 3 or 4 minutes. Drain on paper towels. Serve hot with Asparagus sauce.

Asparagus Sauce:

1 can cream of asparagus soup
1/3 c. milk

Combine together in a saucepan and heat through.