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1 pound cod filets finely chopped
1 cup round buttery crackers coarsely crushed
2 eggs
1/4 cup milk
1/4 cup parsley chopped
2 teaspoons worcestershire sauce
1 teaspoon dill weed dried weed, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil


In a medium bowl, mix cod, cracker crumbs, eggs, milk, parsley, Worcestershire sauce, dill weed, salt and pepper until well blended. Using about 1/4 cup of the mixture at a time, shape into eight 3-inch patties.

Into a large skillet, pour oil to a depth of 1/4 inch; place over medium heat. When hot, add codcakes, half at a time, and cook for 5 minutes on each side or until well browned. Remove from skillet and drain on paper towels. Serve hot or cold.