Martin’s fishcakes

Serves 4 For the fishcakes, you will need:

• 500ml milk • 300g boneless white fish (skin on) • 500g mashed potato • Large pinch sea salt and freshly ground black pepper • 1 large egg • 2 pinches sweet paprika • 3 tablespoons chopped fresh parsley • 3 tablespoons chopped fresh coriander • Zest of half a lemon •

For the coating, you will need:

• 100g flour • 2 large eggs, beaten • 100g breadcrumbs • 2 tablespoons oil, for frying 1 Put the milk into a frying pan and bring it to the boil. Add the fish, skin-side down, and gently poach it for 10 minutes, or until the fish begins to flake. 2 Remove the fish from the pan. Discard the skin and the milk. When the fish has cooled enough to handle it, break it into large flakes and set it aside to cool completely. 3 In a large bowl, add the mashed potato, the pinch of sea salt, the freshly ground black pepper, the egg, the pinches of sweet paprika, the chopped fresh parsley, the chopped fresh coriander, and the lemon zest. Add in the cooled fish flakes and mix vigorously. Divide the mixture into four generous portions. Shape these into round patties. 4 Line up three bowls. To the first one, add the flour; to the second, add the beaten egg, and add the breadcrumbs to the third bowl. Then dip and cover each of the fishcakes with the flour, beaten egg and breadcrumbs, working in that order. 5 Heat the oil in a frying pan over a gentle heat, and cook the fishcakes on each side for 5 minutes.