Ingredients
2 large russet potatoes (peeled and quartered)1/8 tsp salt
3 medium fish fillets – about 12oz total
2 eggs
1/2 small onion – finely chopped
2 tbsp fresh parsley – chopped
salt to taste
veg oil for frying
Instructions
boil ‘taters in salted water until fork tender. drain and mash; cover with a clean cloth and set aside
place fish in simmering water in medium saucepan. Poach for 3 to 4 minutes or until cooked through. Remove and set aside to cool slightly. Using hands – flake fish into very small pieces – carefully (removing any bones)
Combine taters with fish, onion, parsley – mix together – add eggs and mix well.
Place 2 to 3″ oil in frying pan on medium heat – fry in batches until golgden brown. Season with salt
