14 - oz. canned salmon or tuna (use boneless and skinless salmon or tuna in water)
1 - egg
1/2 - cup sifted flour
1 - HEAPING teaspoon baking powder
Drain the salmon or tuna liquid into a measuring cup.
Put the fish into a mixing bowl and flake.
Add egg.
Mix well with a fork.
Add the flour and mix again. It will be thick, but that's O.K.
You can add a small amount of black pepper at this stage, but the mixture doesn't need any salt.
Use 1/4 of the liquid and add the heaping teaspoon of baking powder to it.
Beat with a fork until it foams up. It should reach the 3/4 cup mark. If it doesn't, then your powder is old.
Pour this into the fish mixture and mix well. It will now be thin, but that's the secret.
Using two teaspoons, scoop the mixture out with one spoon and with the other, push the mixture into a deep fryer half-full of hot oil.
The nuggets are done in just a few seconds.
You CAN NOT mix these ahead of time to cook later.
They MUST be cooked within about 15-minutes of mixing.
You can vary the taste by adding grated onion, garlic or whatever else suits you.
