Pick over fish and shred into small pieces. Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat up with wire whip or fork until light and all lumps are out and potatoes and fish are thoroughly mixed; season; add butter and beaten egg. Drop by spoonfuls into deep fat (hot enough to brown a piece of bread in 40 seconds) and fry until golden brown. Drain on brown paper and serve immediately.
FISH CHOWDER
- 2 or 3 slices salt pork
- 6 medium sized potatoes
- 1 small onion chopped fine
- 3 lbs. fresh fish
- 2 teaspoons salt
- ⅛ teaspoon pepper
- 2 quarts milk
Cut pork in small pieces; fry crisp and turn into chowder kettle. Pare potatoes and cut into pieces. Add with part of onion. Cut fish into convenient pieces, and lay over potatoes; sprinkle with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are done; add milk and let it scald up again. If desired split pilot crackers may be added just before last boiling. If milk is not available a somewhat smaller quantity of water may be used.