Soak dried codfish overnight.

Drain the codfish.

Cover with fresh water.

Simmer for 25 to 30 minutes.

Remove bones and skin from the codfish.

Chop the codfish finely.

Heat butter in a saute pan.

Add chopped chives, parsley, and diced onion to the pan.

Add the chopped codfish to the pan.

Cook until the onion is translucent.

Remove the pan from the heat.

Add cooked and mashed potatoes, milk, flour, paprika, and slightly beaten eggs to the mixture.

Combine all ingredients well.

Check seasonings.

Let the mixture cool and firm up for about 10 minutes.

Shape the mixture into small balls or cakes.

Drop the balls/cakes into hot oil.

Fry until golden brown.

Drain on absorbent paper.

Serve warm.