Recipe from the book "Foods that made New England Famous" submitted by: Mrs. T Warren Halloran, Alliston, MA. she writes: "This was my grandmother's method of making fish cakes, before frankfurters were heard of, and when New England women served fish cakes with the Saturday night beans. If any were left over, they appeared at Sunday breakfast. They are easy to make-never soggy, and no hand touches them.
1Soak fish overnight. Drain and add the peeled potatoes, sliced about 1/2 inch thick. Cover with cold water and boil together until potatoes are done, about 15 minutes. Drain thoroughly in a colander and return to saucepan.
2Mash fish and potatoes together, and whole egg, pepper and beat with a silver fork. With a tablespoon scoop up the mixture, and shape with the silver fork so that the cakes are "whiskery".
3Slide onto platter Place in cool spot until ready to fry.
To fry , have 1/2 inch of hot melted shortening in skillet.
Fry crusty gold on each side, turning once.