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

Drain salmon; set aside liquid. Remove skin and bones from salmon; flake with a fork and set aside. Combine cracker crumbs and reserved liquid. Let stand until liquid is absorbed. Stir in salmon, cornmeal and next 3 ingredients.

Shape mixture into 6 patties. Pour 1/4 oil into a heavy skillet. Fry patties in hot oil over medium heat until brown on both sides. Drain on paper towels.