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1 (14 3/4 ounce) can pink salmon, undrained
1/2 cup saltine cracker crumbs
1/4 cup cornmeal
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
Drain salmon, reserving liquid; set liquid aside. Remove skin and bones from salmon, if desired; flake with a fork, and set aside.
Combine cracker crumbs and reserved liquid; let stand for 5 minutes or until liquid is absorbed.
Stir in salmon, cornmeal and next 3 ingredients. Shape salmon mixture into 6 patties.
Pour oil to depth of 1/4 inch into a large, heavy skillet.
Fry patties in hot oil over medium heat until browned, turning once.
Drain patties on paper towels.
Yield: 6 servings