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1
In a saucepan, gently simmer the cod in milk and clam juice over med-low heat, about 4 minutes, until the fish is opaque.
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2
Using a slotted spoon, transfer the fish to a large mixing bowl; reserve poaching liquid.
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3
Cook the potatoes in boiling salted water to cover until very tender, about 20 minutes; drain well and mash with butter and 2-4 tablespoons poaching liquid to make stiff mashed potatoes.
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4
Add potatoes to the bowl with the fish.
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5
In a skillet, cook the bacon over medium heat 5-7 minutes or until crisp; drain bacon on paper towels, then crumble.
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6
Pour off all but 1 tablespoon of drippings, then cook onion in the drippings over medium heat, stirring until softened, about 5 minutes.
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7
Add the bacon and onion to the cod mixture along with the chopped parsley, thyme, pepper, salt, and egg.
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8
Using you hands, gently but thoroughly combine the ingredients.
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9
Divide the mixture into 6 parts and form each into a patty between 3-4 inches in diameter.
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10
Place the flour on a plate and dredge the patties to coat both sides.
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11
Place the patties in a single layer on a baking sheet; refrigerate at least 20 minutes or up to 4 hours.
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12
In a big skillet heat the oil and cook patties until the bottom is browned and crisp, 5-7 minutes.
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13
Use a spatula to carefully turn the patties and cook until the other side is browned and crisp, 5-7 minutes.
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14
Serve the cod cakes with lemon wedges and garnish with parsley sprigs.
