Makes 6 servings
14-3/4-oz. 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 fork. Set aside. Combine cracker crumbs and reserved liquid; let stand 5 minutes or until liquid is absorbed. Stir in salmon, cornmeal, egg, salt and freshly ground pepper. Refrigerate 45 minutes. Shape salmon mixture into 6 patties. Pour oil to depth of 1/4 inch into large, heavy skillet. Fry patties in hot oil over medium heat until browned, turning once. Drain patties on paper towels .
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