In Bermuda, everyone eats fishcakes and hot-cross buns on Good Friday. They also fly kites, and even this year, people managed to socially distance and fly their kites. It’s a pretty great way to spend the day at the beach.
I decided to make both the fishcakes
and the hot-cross buns (and the tartar sauce, but not the Mayo) this year. The fishcakes are easy—soak 1 lb salt cod overnights. Boil twice (discard the soaking water and the water after each boil. Cook 1 lb potatoes, mash. Add to fish (after you break fish up with your fingers, removing pin bones and any skin). Chop one small onion, cook in a bit of oil to soften. Add. Add 1 tablespoon fresh thyme. Add 1/4 cup chopped parsley. Mix well and let sit over night.
To cook, heat oil in heavy skillet over medium heat. Mix 2 tablespoons paprika into 2/3 cup flour in a shallow dish. In a separate bowl, beat 2 eggs w a splash of water. Form fishcakes into 15 even pieces, flattening into patties. Dip each into egg, then flour, then place in skillet. Cook to golden on bottom side, gently turn and finish cooking until golden on second side. Remove and drain in paper towels. Serve warm with tartar sauce (Mayo, lemon juice, pickle, Worcestershire, capers...a splash of mustard) .
I used the recipe before buns from The Flavor Bender here: https://www.theflavorbender.com/classic-hot-cross-buns/