Salmon Oysters

1 pt Canned salmon or freshly

-cooked (preferably sockeye) 2 Eggs

1 tb Onion, finely minced

1/2 c Flour or flour crackers mix

1 ts Baking powder

Salt and pepper to taste Drain juice from the salmon and retain. Mince salmon, removing dark skin, add well beaten eggs and retained salmon juice, flour, salt, pepper and baking powder. Mix well and drop by the spoonful (or chill and shape into oblong oyster shapes) into hot oil. Turn in order to brown both sides. Serve with french fries, coleslaw and tarter sauce.