1 15 oz. can salmon (I prefer the pink salmon)
2 eggs, beaten
1 cup crushed cracker crumbs
2 Tbs cornmeal
1/2 tsp. seasoned salt
dash of pepper
oil for frying (Canola or vegetable oil)
Open the can of salmon and drain the liquid off of it. Pour the salmon in a bowl and pick through it and remove the skin and any bones you see. Some people just mix all of the skin and the little soft bones into the patties, but I prefer not to do that.
Mix the crushed cracker crumbs, eggs, corn meal, and seasonings into the salmon.
Shape into uniform size patties about 1/2 inch thick. The mixture should stick together well. Pour enough oil in a pan to cover the bottom and heat to medium. Place the salmon in the pan. Fry on each side until golden brown. Remove to a paper towel lined plate.