Prep time 10 mins Cooking time 1 hour, including chilling time Makes 4 500g mix of haddock and any white fish fillets 3 bay leaves 150ml milk 150ml water 350g potatoes, peeled and chopped 1 tbsp tartare sauce 1 tsp grated lemon zest 1 tbsp chopped flat-leaf parsley 1 egg 100g gluten-free cornflakes, crushed Flour, for dusting 4 tbsp sunflower oil Dahl, lemon wedges and salad, to serve
1 Place the fish fillets in a pan with the bay leaves and pour over the milk and water. Cover and bring to the boil. Lower the heat and simmer for 4 mins. Remove from the heat and leave covered for 10 mins to finish cooking.
2 Meanwhile, cook the potatoes in a pan of boiling water until tender.
3 Using a slotted spoon, take the fish out of the milk and transfer it to a plate to cool.
4 Drain the potatoes then return them to the pan over a very low heat to dry out, then mash with a fork.
5 Remove the mash from the heat and stir in the tartare sauce, lemon zest and parsley. Season to taste with salt and freshly ground black pepper.
6 Flake the fish with a fork and add to the potato. Mix together very gently using a wooden spoon.
7 Beat the egg then pour it into a shallow bowl. Scatter the crushed cornflakes on a plate.
8 Dust your hands and a board with flour and then make 4 patties with the mixture, placing them on the dusted board.
9 Dip the fishcakes in the egg first, then in the crushed cornflakes. Place them on a clean plate and cover with clingfilm. Refrigerate for 30 minutes.
10 Heat the oil in a large, heavy frying pan and then fry the fishcakes for 3-4 mins per side until golden.
11 Place on kitchen paper to remove excess oil. Serve with dahl, lemon wedges and salad.