1 lb (454 g) salt cod bits
2 lb (1 kg) potatoes (6 large)
1 lb (454 g) thick bacon scraps
2 medium onions, chopped
1 large egg, lightly beaten
Soak salt cod bits in three changes of cold water for about 24 hours. Drain the fish and remove any bones and cod worms. Put in a pot, cover with fresh cold water and bring to a boil. Reduce heat and simmer about 15 minutes until tender. Drain.
Meanwhile, scrub unpeeled potatoes and place in a large pot. Cover with water, bring to a boil, reduce heat and cook until tender. Peel and mash. Combine drained codfish and potatoes. Stir in beaten egg and mix well.
While potatoes are cooking, fry bacon bits until partially cooked. Add onions and cook until onions are soft and bacon is crisp. Add to fish and potato mixture and mix well. Form mixture into 3" patties about 3/4" (2 cm) thick. Since "it gets kind of messy to make fishcakes by hand," Mac spreads the mixture on a floured board or counter to a 3/4" (2 cm) thickness and cuts patties with a 3" (8 cm) cookie cutter or the rim of a tumbler.
Fry fishcakes in bacon fat, butter or cooking oil, 2 to 3 minutes on each side, until lightly browned.
The fishcakes can be stored in the refrigerator for up to four days.