1. Drain soaked codfish. Place fish in a 4 quart pot, cover with fresh water, bring to a boil. Reduce heat and simmer 15 minutes. Drain and cool fish.
2. In another pot cook cubed potatoes until tender, mash. Combine cooled fish, mashed potatoes, onions, parsley and eggs. Mixture should be fairly thick but not dry.
3. Heat oil in a large pot until hot but not smoking. Shape codfish mixture into egg shaped fritters. Fry fritters a few at a time until the outside is golden and the inside is hot. About 4 minutes. Serve hot.

Recipe by Robin Forte.