New England Codfish Cakes

Preparation

1. Step 1

   Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.

2. Step 2

   Peel potatoes and cut them into 1½-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.

3. Step 3

   Drain potatoes well and mash them coarsely.

4. Step 4

   When fish is cool enough to handle, flake it with a fork.

5. Step 5

   Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.

6. Step 6

   When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.

7. Step 7

   Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2½ minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).