you who have never tried to make this Bermudian staple, here are a few recipes. Maybe you can enter next year! COD FISH CAKES 1 lb. cooked codfish flaked 3 cups mashed potato 1 egg 1 tsp pepper 1 tsp seasoning salt 1 tsp thyme leaves 2 tbs chopped parsley 1 small onion chopped or grated cooking oil flour BEAT egg in a bowl. Add flaked codfish and mashed potato. Mix well. Add salt, pepper, thyme, onion and parsley. Mix well.

Form mixture into patties. Dust with flour and fry until golden brown. Codfish cakes go well with baked beans, lettuce and tomato.

FRED MING'S COD FISH CAKES 2 lb salted cod (boneless) 3 lb potatoes 1 onion finely chopped 2 eggs Thyme, and chopped parsley Salt, pepper 1 lb butter SOAK fish overnight in cold water, drain, add fresh water, and cook for 1 1/2 hours.

Halfway through cooking, add peeled potatoes, cut into chunks and let finish cooking with the fish. Drain fish and potatoes. With a potato masher , mash the mixture to a fine pulp, add butter, eggs and seasonings.

Roll into balls, pass through seasoned flour and shallow fry. Serve on a dinner plate with lemon and parsley sprigs.

BERMUDA STYLE COD FISH CAKES 3 lbs potatoes 1 lb cod fish (boneless) 1 small onion, chopped 1 tsp parsley 1 tsp thyme 1 egg 1 tsp garlic salt 1 tbsp lard SOAK cod-fish overnight in clear water. Cook potatoes, when potatoes are boiling and almost done, add cod-fish (about five to seven minutes), complete cooking together.

Drain off water, add the remaining ingredients and combine with potato masher, mixing well. Shape into cakes or balls, using ice cream scoop. Bring in hot oil until brown on all sides, about ten minutes.

From the Continental Society of Bermuda CODFISH CAKES 2 lb. salted cod (boneless) 3 lb. potatoes 1 onion, finely chopped 2 eggs Thyme Chopped parsley Salt and Pepper 1 lb. butter Soak fish overnight in cold water; drain, add fresh water and cook for 1 1/2 hours. Halfway through cooking, add peeled potatoes, cut into chunks and let finish cooking with the fish.

Drain fish and potatoes. With a potato masher, mash the mixture to a fine pulp. Add butter, eggs and seasonings. Roll into balls. Pass through seasoned flour on a shallow tray. Serve on a dinner plate with lemon and parsley sprig.

Traditional Bermuda Recipes From The Sunshine League CODFISH AND POTATOES Traditional Sunday breakfast 1 lb codfish (boneless and skinless) 4 potatoes cut in half SOAK codfish in water overnight - changing water twice.

In the morning, boil codfish and potatoes until potatoes are cooked. Serve with a small amount of olive oil poured over the fish.

Traditional and tasty fishcakes The following sauce may be served over the fish.

4 strips of bacon 1 onion (chopped) 16 oz can tinned tomatoes chopped (optional) FRY bacon until crisp - remove from pan. Add chopped onions to bacon grease.

Fry until golden. Add tomatoes and crumbled bacon.

Serve this breakfast with bananas, hard boiled eggs, and avacado.

Recipe from The Bermuda Cookbook by Cecille C. Snaith-Simmons