1 (14 3/4 oz.) can pink salmon, undrained
1/2 c. saltine cracker crumbs
1/4 c. self-rising cornmeal
1 egg, lightly 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 reserved liquid; let stand 5 minutes or until liquid is absorbed. Stir in salmon, cornmeal and next 3 ingredients.

Shape salmon mixture into patties. Pour oil to depth of 1/4 inch into a large heavy skillet. Fry patties in hot oil over medium heat until brown, turning once. Drain patties on paper towel.