A day or two before making the fish cakes, put the cod to soak in cold
h2o. Change the water four or five times during this flow.

Drain the cod and rinse it well under cold running h2o. Cover with
fresh water in a saucepan, bring to a boil and simmer for 20 minutes
or until cod is subdued. While the cod is stewing, cook the potatoes
in their skins, then peel and mash with butter and milk. When the cod
is quick, drain it thoroughly and remove the skin and castanets. Shred
the cod with a couple of forks. Add the creamed potatoes, parsley,
batch, pepper and egg yolks, and the porthole. Mix good. Whisk the
egg whites until cockeyed, then fold into the cod assortment. Take a lump
of the assortment, about the size of a small egg, and mold it in your
hand to make a torpedo bod. Deep fry in 375 degree oil until crisp
and brown all over. Drain on paper towel and answer hot.