Crisp crumb fish cakes

• floury potatoes↗700g g

  cut into large chunks

• milk↗600ml ml
• boneless white fish800g g

  skin on

• wholegrain mustard↗1 tbsp tbsp
• mayonnaise↗5 tbsp tbsp

  or tartare sauce

• spring onions↗6

  finely sliced

• lemon zest
• parsley↗

  roughly chopped

• plain flour↗100g g

  well seasoned, plus extra for your hands

• egg↗1

  beaten

• fresh breadcrumbs↗175g g
• sunflower oil↗2 tbsp tbsp

  for frying

Step-by-step instructions

1. 1

   Boil potatoes for 15‑20 mins until tender. Meanwhile, place the milk in a frying pan; season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5‑10 mins, until the fish is translucent and just flaking.

2. 2

   Remove the fish from the milk, discard the skin (this will come away easily) and milk, then wipe out the pan. Break the fish into large flakes, then drain on kitchen paper. When the potatoes are done, drain, return them to the pan, then briefly heat on the hob to dry them out. Mash well, stir in the mustard, mayonnaise or tartare sauce, spring onions, lemon zest, parsley and flaked fish, then season well.

3. 3

   Using floured hands, divide mixture into 8, then shape each portion into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Heat the oil in the frying pan, then fry the fish cakes in batches for about 3 mins on each side, until golden and crisp. Keep the first batch warm in the oven while you finish cooking the rest.