Crisp Crumb Fishcakes Serves 2 Preparation Time - 30 mins Cook - 35 mins ________________________________________________________________

Ingredients 350g floury potatoes, cut into large chunks

300ml milk

400g boneless white fish , skin on

1 dessert spoon whole grain mustard

2 1/2 tbsp tartare sauce

3 spring onions finely sliced

Zest 1/2 lemon

Knob of butter

Handful parsley, roughly chopped

For the coating: 50g plain flour, well seasoned

1/2 beaten egg

85g fresh breadcrumbs

1 tbsp sunflower oil, for frying

Method 1. Boil the potatoes for 15-20 mins until tender. Drain them and mash well. Stir in

the mustard, tartare sauce, spring onions, lemon zest, parsley and a knob of butter.

2. Place the milk in a sauce pan or frying pan, season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5 mins, until the fish is translucent and just flaking.

3. Remove the fish from the milk, discard the skin and milk. Break the fish into large chunks, pat with kitchen paper and then add to the potato mix and combine.

4. Using floured hands divide the mixture into 4, then shape each portion into a large patty.

5. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each cake into the flour, egg and finally the breadcrumbs. Place on a piece of greaseproof paper and plate and put in the fridge to chill for at least 30 mins.

6. When ready to cook, heat the oil in a frying pan, then fry the fishcakes for about 3 minutes each side, until crisp and golden.