New England Codfish Cakes

• 1 1/2 pounds fresh skinless, boneless cod fillets
• Salt and freshly ground white pepper to taste
• 1 1/2 pounds potatoes, preferably russet
• 3/4 cup peeled and sliced onions
• 1 egg, well beaten
• 2 teaspoons English mustard
• 1 teaspoon Worcestershire sauce
• 4 tablespoons grated onion
• 13 cup all-purpose flour
• 4 tablespoons vegetable oil, approximately

1. Season fillets well with salt and pepper.
2. Place on the rack of a steamer over boiling water.
3. Cover and steam for 5 minutes.
4. Remove rack and fish and let fillets cool.
5. Peel potatoes and cut them into 1 1/2-inch cubes.
6. Cover with cold water in a saucepan.
7. Add sliced onions, salt and pepper.
8. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
9. Drain potatoes well and mash them coarsely.
10. When fish is cool enough to handle, flake it with a fork.
11. Place potatoes in a mixing bowl.
12. Add egg, mustard, Worcestershire sauce and grated onion.
13. Blend very well and add fish, folding it in lightly without overmixing.
14. Put mixture in a baking dish and chill in refrigerator.
15. When mixture is thoroughly cool, shape it into 12 hamburger-size patties.
16. Put flour in a shallow dish and dredge fish cakes in it.
17. Shake off excess flour.
18. Heat 2 tablespoons of oil in a large nonstick skillet.
19. Fry patties for about 2 1/2 minutes on each side or until golden brown.
20. Drain on paper towels and serve immediately.
21. Use remaining 2 tablespoons oil if necessary.
22. Serve with tartar sauce (see recipe).

fresh skinless, salt, potatoes, onions, egg, english mustard, worcestershire sauce, onion, flour, vegetable oil

Taken from cooking.nytimes.com/recipes/4553 (may not work)