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
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 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.

Yields 6 servings.