Instructions: Made October 2001. Made with 2 eggs, no yolks and half the butter. Try again with lots of pepper and a little more mustard and Worcestshire sauce. Pretty good but expensive due to the price of salt cod.

1. Soak cod in a large bowl of cold water for 6 - 8 hours, changing water 2 - 3 times. Drain.

2. Put potatoes into a pot of cold water, and cook over medium-high heat until tender, about 40 minutes. Drain; then mash with a potato ricer or masher; set aside.

3. Put cod into a medium pot of water, bring to a boil over high heat, and boil for 5 minutes. Drain well; then break fish into flakes.

4. Melt 4 tbsp. of the butter in a small pan over medium heat. Add onions, and cook until soft, 3 - 5 minutes. Combine onions, potatoes, cod, mustard, worcestershire sauce, and eggs in a medium bowl. Season to taste with pepper, shape into 8 cakes, and chill.

5.Melt remaining 3 tbsp. butter and oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side.

Yield: 8 cakes

NOTES : JASPER WHJTE likes to fry these cod cakes in bacon fat and serve them for breakfast.

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