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1
Soak cod in a large bowl with cold water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below).
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2
Drain cod and transfer to a 3- to 4-quart pot with fresh water to cover by 2 inches.
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3
Bring just to a simmer and remove from heat.
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4
(Cod should just flake; do not boil, or it will become tough.)
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5
Drain in a colander.
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6
Cook onion in 1/2 tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, about 7 minutes.
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7
Transfer to a large bowl.
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8
Peel potatoes and parsnip.
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9
Halve parsnip lengthwise and remove core if tough.
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10
Cut potatoes and parsnip into 1-inch pieces and steam together in a steamer over boiling water in a large pot, covered, until tender, 18 to 20 minutes.
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11
3Add to cooked onions and coarsely mash, then cool slightly.
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12
Flake cod and stir into potato mixture along with salt to taste and pepper.
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13
Stir in egg until just combined.
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14
Put bread crumbs in a shallow baking dish.
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15
Form rounded 1/4-cup scoops of cod mixture into 12 (3-inch-diameter) cakes and transfer to a sheet of wax paper.
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16
Gently dredge fish cakes in bread crumbs to coat and transfer to a wax-paper-lined tray.
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17
Chill, covered with plastic wrap, at least 30 minutes.
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18
Preheat oven to 200F.
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19
Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch heavy skillet over moderate heat until foam subsides.
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20
Cook 4 fish cakes, turning over once, until golden brown, 7 to 8 minutes total.
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21
Transfer to a paper-towel-lined baking sheet and keep warm in middle of oven.
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22
Wipe skillet clean and cook remaining fish cakes in 2 batches, adding 1 tablespoon each of butter and oil per additional batch.
