In a large bowl, mash the drained salmon thoroughly.

Mix in the flour and cornmeal until the salmon is well coated.

Add the egg and stir well.

Gradually add the evaporated milk until the mixture is tacky but manageable with your hands.

Shape into patties of your desired size.

Fry in hot oil over medium-high heat until both sides are golden brown and crispy.

Drain on paper towels and serve warm.