Homemade Fish

Directions

1. If your fish is fresh (not tinned) then cook this first. I usually zap mine in the microwave on a plate covered in clingfilm for about a minute and a half, depending on the size of your fish and power behind your microwave you might need longer. Alternatively poach your fish in milk until cooked.
2. Make some breadcrumbs by blitzing the stale bread in a food processor until quite fine. Leave this in a dish. Beat the egg and leave this in a dish too.
3. Once cooked, flake the fish into the potato, take out any bones as you go, add the chopped parsley and a teaspoon of the dried fish stock powder at the same time. and mix through with a fork, do not over mix as you want to see and taste the chunks of fish.
4. Flour your work surface and take portions of the potato mix and make into round shapes. Use a ring mold to help you get them the same size if you like.
5. Dip each 'cake' into the beaten egg and then the breadcrumbs. Leave to rest on a plate while you heat about an inch of oil in a frying pan.
6. Carefully lower each fish cake into the oil and fry over a moderate heat for about 3 minutes each side, the frying time depends on how deep your fish cakes are. Once cooked drain on kitchen paper. If frying in batches keep warm in a moderate oven. Serve with ketchup and tartar sauce and whatever else takes your fancy!