New England Codfish Cakes - fresh skinless

Method

• 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.
• Peel potatoes and cut them into 1 1/2-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.
• Drain potatoes well and mash them coarsely.
• When fish is cool enough to handle, flake it with a fork.
• 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.
• 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.
• Heat 2 tablespoons of oil in a large nonstick skillet.
• Fry patties for about 2 1/2 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).