15 oz. salmon, drain, reserve liquid
1 lg. egg
1/2 c. plain flour
1 heaping tsp. baking powder

Combine the salmon and egg; mix well, using a fork. When it is gummy, add the flour. Stir well - this will be very thick. Measure out 1/4 cup of the drained liquid from the salmon. Add the baking powder to the salmon liquid in a 1-cup container and stir with a fork. Remember, this mixture will foam. Your cup should be 3/4 full of foam. This is important! If it doesn't, your baking powder could be too old.

Pour this foam into your salmon mixture; mix again. This will be thin. Drop a small amount into hot oil and deep fry until they have risen to the top and flipped over. The frying only takes seconds. When brown, drain.