New England Cod Cakes

Directions

1. 1
   In a saucepan, gently simmer the cod in milk and clam juice over med-low heat, about 4 minutes, until the fish is opaque.
2. 2
   Using a slotted spoon, transfer the fish to a large mixing bowl; reserve poaching liquid.
3. 3
   Cook the potatoes in boiling salted water to cover until very tender, about 20 minutes; drain well and mash with butter and 2-4 tablespoons poaching liquid to make stiff mashed potatoes.
4. 4
   Add potatoes to the bowl with the fish.
5. 5
   In a skillet, cook the bacon over medium heat 5-7 minutes or until crisp; drain bacon on paper towels, then crumble.
6. 6
   Pour off all but 1 tablespoon of drippings, then cook onion in the drippings over medium heat, stirring until softened, about 5 minutes.
7. 7
   Add the bacon and onion to the cod mixture along with the chopped parsley, thyme, pepper, salt, and egg.
8. 8
   Using you hands, gently but thoroughly combine the ingredients.
9. 9
   Divide the mixture into 6 parts and form each into a patty between 3-4 inches in diameter.
10. 10
    Place the flour on a plate and dredge the patties to coat both sides.
11. 11
    Place the patties in a single layer on a baking sheet; refrigerate at least 20 minutes or up to 4 hours.
12. 12
    In a big skillet heat the oil and cook patties until the bottom is browned and crisp, 5-7 minutes.
13. 13
    Use a spatula to carefully turn the patties and cook until the other side is browned and crisp, 5-7 minutes.
14. 14
    Serve the cod cakes with lemon wedges and garnish with parsley sprigs.