|Salt codfish||1 Pound|
|Eggs||2 , beaten|
|Fat||2 Cup (32 tbs) (For Deep Frying, Heated To 365Â°F)|
Cover codfish with cold water to freshen.
Let stand in the cold water at least 4 hours; change water 3 or 4 times during that period.
(Or follow directions on package.) Drain fish and remove any pieces of bone.
Flake and set aside.
Wash, pare, and cut potatoes into pieces.
Combine fish and potatoes in a saucepan.
Cook covered, in boiling water to cover, about 20 minutes, or until potatoes are tender.
Thoroughly drain and mash potatoes and fish.
Whip in the butter and a mixture of the eggs, paprika, and pepper until mixture is fluffy.
Deep fry by dropping spoonfuls of the mixture into the hot fat.
Drop only as many at one time as will float uncrowded one layer deep.
Turn cakes as they brown, cooking each 2 to 5 minutes or until golden brown.
Drain on absorbent paper.