1 Cup Raw Salt Fish
2 Cups Raw Potatoes
1 Teaspoon Butter
1/2 Cup Cracker Crumbs
1 Well Beaten Egg
1/4 Teaspoon Pepper
1 Tablespoon Water
Shred the fish. Pare and quarter potatoes. Place the fish and potatoes in a stewpan and cover with boiling water. Boil twenty-five minutes or till the potatoes are soft. Do not boil too long or they will become soggy. Drain well, mash and beat until light. Add butter, seasoning and egg. Shape, roll in crumbs, egg, more crumbs, and fry in deep fat. These may be shaped into flat cakes, rolled in flour and sauted in hot fat. Garnish with parsley.
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