Heloise's Salmonettes

By Hklbrries

Dear Heloise: Many years ago, when my children were young, your mother printed a recipe using tuna. I remember dropping the tuna in oil. I can’t find the recipe, and I think my grandchildren would like it. Thank you. — A Faithful Reader, via email

Dear Reader: Thank you for writing. My mother, the original Heloise (1919-1977), made these tasty treats using canned salmon. She did suggest that if you’re on a tight budget, you can substitute tuna. Here’s the recipe for Heloise’s Salmonettes. They are easy to make and taste great, too! You need the following:

Unfortunately, this is a recipe you cannot make ahead of time and then cook. You have to fry them as soon as you mix them. Enjoy! — Heloise

Ingredients

• 1 can of salmon or tuna (14 ounces)
• 1/4 cup reserved liquid from the salmon or tuna
• 1 egg, lightly beaten
• 1/2 cup flour
• Pepper (optional, to taste)
• 1 heaping teaspoon baking powder

Preparation

Step 1

Fill a deep fryer or skillet half-full of oil and preheat while assembling the salmonettes.

Drain all but 1/4 cup of the liquid off the canned fish and set aside. Place fish in a mixing bowl and break apart with a fork. A little at a time, add egg, flour and pepper. Mix well but do not overmix.

Add the baking powder to the reserved liquid and beat with a whisk or fork until frothy. Immediately add it to the fish mixture and stir to blend — do not let it sit after mixing.

Drop the mixture off iced-tea spoons into the hot oil. Keep an eye on them, because it won’t take long until they are browned. Drain on a paper towel and then serve!

Unfortunately, this is a recipe you cannot make ahead of time and then cook. You have to fry them as soon as you mix them.