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

Drain salmon, reserving liquid. Set aside. Remove skin, bones from salmon if desired. Flake with fork and set aside.

Combine cracker crumbs and reserve liquid, let stand 5 minutes until liquid is absorbed. Stir in salmon, cornmeal and next 3 ingredients. Shape into small patties. Pour oil to depth of 1/4 inch in large heavy skillet. Fry in hot oil until brown. Turn once. Drain on paper towel.