Well, oniony potatoes are in the oven (recipe with photo will be posted soon), pork chops are on the grill (gotta love ‘winter’ in Atlanta), and veggies are cooking. Now it’s time to just sit and wait for everything to be done. So while I’m sitting around the kitchen I thought I’d post another seafood recipe I found earlier today from Mema’s stash.
1 (12 oz.) can pink salmon, skin removed
1/3 c. diced onion
1 egg, lightly beaten
1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 c. vegetable oil (to cook in)
Drain fish and reserve 2 T. juice. In a bowl, combine juice with fish, onion, egg, flour, baking powder, & vegetable oil. Mix well. Divide into 6 balls . Fry until brown and drain on paper towlels.