1 lb 9oz Potatoes,
peeled and chopped
1 lb 9oz Cod Fillet
1 pint Milk
½ Pack Parsley, finely chopped
Salt and Freshly Ground Black Pepper)
1oz Plain Flour
2 Large Eggs, beaten
4oz Dried Natural Breadcrumbs
Vegetable Oil for shallow frying
Lemon Wedges to garnish
Cook the potatoes
in boiling salted water for 15-20 minutes until tender.
Drain and mash.
While the potatoes are cooking:
Place the fish in a saucepan, cover with the milk and bring to the boil.
Remove pan from the heat then drain, reserving the milk.
As soon as the fish is cool enough to handle
Remove the skin and any bones then flake the fish.
Place the potatoes,
flaked fish and the parsley in a bowl and season generously.
Combine together well then shape into 8 cakes.
Dip each cake
in the flour, shake off the excess,
Dip in the beaten egg and finally
the breadcrumbs until evenly coated.
Chill until required.
They may be
stored in the fridge for upto 24 hours.
To make the sauce:
Place the reserved milk in a saucepan with the butter and cornflour and
cook gently, stirring until thickened.
Add the remaining ingredients and season to taste.
Simmer for 1-2 minutes.
Cover and leave until required, it can be kept for up to 24 hours in the fridge.