Salt Fish Cakes

In bowl in refrigerator, soak cod in cold water for 12 hours, changing water twice. Taste cod; if still too salty, continue changing water and soaking for up to 4 hours. Drain and rinse; coarsely chop. Set aside.

In saucepan of boiling salted water, cover and cook potato until fork-tender, 10 minutes. Drain and return to saucepan over medium heat; cook, stirring, for 1 minute. Transfer to bowl and mash.

Add onion, garlic, 1 of the eggs, 1/4 cup (50 mL) of the flour, thyme, salt, pepper and fish; stir to combine. Form, by 2 tbsp (25 mL), into 2-inch (5 cm) long logs.

In shallow dish, whisk remaining egg. Place remaining flour in separate shallow bowl; place bread crumbs in another shallow bowl. Coat fish cakes in flour, then egg, then bread crumbs, turning to coat all over. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Into Dutch oven, pour enough oil to come 2 inches (5 cm) up side. Heat until 375°F (190°C) on deep-fry thermometer, or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Deep-fry fish, turning once, until golden, 4 to 5 minutes. Drain on paper towel.

Source : Canadian Living Magazine: August 2008