1 - 15 oz. can pink salmon
1 1/4 tsp. baking powder
1/4 c. salmon juice
1 egg
1/2 c. flour

Drain juice from salmon, reserving 1/4 c. Dump salmon into a bowl and add egg and flour. Mix until gummy. Do not mix the following until ready to use. Mix salmon juice and baking powder until it foams. Combine foaming mixture with salmon. Drop by teaspoonfuls into hot deep fat. Drain on paper towels.