Fishcakes

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Fishcakes

Make the potato mash
400g potatoes, peeled and quartered water to cover pinch of salt	Bring to the boil, cover, and simmer until tender. Drain and allow to dry.
25g butter	When the potatoes are dry but still warm mash with the butter and set aside
Pre-cook the fish in a frying pan
675g boneless fish fillets (Whiting was good, and cheap) Milk to half cover the fish	Arrange the fish in the pan, skin side up, add the milk and bring gently to the boil. When boiling put the lid on the pan, turn off the heat and leave to stand for 5 minutes or until any skin peels off easily and the flesh flakes easily. Discard the milk and skin and gently break up the flesh into small flakes .
Combine the mash and fish in a large bowl
Most of above mashed potato (limit to about one third the weight of the fish flakes) 1 beaten egg Above fish flakes 2 heaped tbsp curley parsley, finely chopped Salt and ground white pepper	Mix thoroughly with your fingers to avoid breaking up the fish flakes to much. Divide into tennis ball sizes, flatten and refrigerate for an hour or so to firm up.
Batter and fry the fish cakes
3 tbsp plain flour, on a small plate 2 beaten eggs, on a small plate Fresh breadcrumbs, on a small plate	Dip each fish cake both sides into the flour, then into the beaten egg and finally into the bread crumbs to coat evenly all over.
Sun flower oil, to about 5 mm depth	Heat the oil to frying temperature
Above fishcakes	Using a spatula, carefully lower each fish cake into the very hot oil and cook for about 3 minutes each side or until golden brown all over.