Friday without delicious fish cakes.

Most locals already have their own special recipe and ancient family secrets to making the `best' fish cakes on the Island, but just in case you don't, here are a few you might want to try.

COD FISH CAKES 1 pound cooked codfish flaked 3 cups mashed potato 1 egg 1 teaspoon pepper 1 teaspoon seasoning salt 1 teaspoon thyme leaves 2 tablespoons 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 into patties. Dust with flour and fry until golden.

Codfish cakes go well with baked beans, lettuce and tomato.

COD FISH CAKES 2 pounds salted cod (boneless) 3 pounds potatoes 1 onion finely chopped 2 eggs Thyme and chopped parsley Salt, pepper 1 pound butter SOAK fish overnight in cold water, drain, add fresh water, and cook for 1 1 hours. Halfway through, add potatoes, cut into chunks and finish cooking with the fish. Drain. Mash the mixture to a fine pulp, add butter, eggs and seasonings.

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

FISH CAKES BERMUDA STYLE 3 pounds potatoes 1 pound cod fish (boneless) 1 small onion, chopped 1 teaspoon parsley 1 teaspoon thyme 1 egg 1 teaspoon garlic salt 1 tablespoon lard SOAK cod-fish overnight in clear water. Cook potatoes, when potatoes are boiling and almost done, add cod-fish (about 5 to 7 minutes), completed 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. Fry until brown on all sides, for approximately 10 minutes.

CODFISH CAKES Makes about 10, depending on size 1 pound salt cod 3 large potatoes, boiled as for mashing 1 tablespoons Dijon mustard and 1 tablespoon mayonnaise, mixed 1 tablespoon fresh ginger root, minced 2 cloves garlic, minced 3 tablespoons fresh thyme (more if you like) Several dashes of sherry peppers sauce or to taste 1 cup seasoned bread crumbs Vegetable oil for frying 2 large bananas SOAK cod overnight, changing the water at least once.

In fresh water, bring the cod to a boil and cook until the fish is tender and flaky (8 minutes). Do not overcook. Drain well and cool.

Mash the cod and potatoes. Add the thyme ginger, garlic and mustard/mayonnaise.

Roll into balls the size of a lemon. Flatten and press into the bread crumbs.

Fry until golden. Top with a slice of banana and serve with, or in, hot cross buns.