3 oz. finely diced fat back
1/3 c. diced onion
1 1/2 c. sliced potatoes
3 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. water
1 lb. boned, lean fish

Place diced fat back in heavy kettle and fry until golden brown. Add onions and cook 5 to 7 minutes. Add potatoes, sprinkle with salt and pepper and add water. Cook on medium heat until potatoes and about half done, add fish and continue until the potatoes are done and the fish breaks apart, 10 to 12 minutes. Remove skin from fish and discard. Break fish apart into coarse flakes. Add milk. Heat thoroughly, but do not boil. Serve hot with crackers.