1 (14 3/4 oz.) can pink salmon, undrained
1/2 c. saltine cracker crumbs
1/4 c. cornmeal
1 lg. egg, slightly beaten
1/4 tsp. salt
1/4 tsp. pepper
Vegetable oil

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 reserve liquid; let stand 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 large skillet. Fry patties over medium heat until browned. Drain.