2 lb. salmon fillets, silver or red
Cornmeal
Oil for deep frying
1/4 c. flour
2 tsp. baking powder
1 1/4 tsp. salt
1 c. milk
1 egg
1/2 c. onion, finely chopped
Parsley
Lemon

Coat fish fillets with cornmeal, reserving excess. Fry fish in hot oil (370 degrees) 2 to 3 minutes or until golden. Drain on paper towels and keep warm in oven. Add enough cornmeal to reserved cornmeal to make 1 1/2 cups. Stir with flour, baking powder and salt. Beat milk with egg and add onion. Stir until combined. Drop by heaping tablespoon into hot oil until puffed and brown. Serve with fish and tartar sauce. Garnish with parsley and lemon. 6 servings.