2 lb. 3 oz haddock fillets, skin on, scaled and pinboned
1/4 pt pint milk
2 x bay leaves
2 lb. 3 oz potatoes, peeled
1 x big bunch fresh flat-leaf parsley, finely chopped
1 handful fresh mint, finely chopped
Zest of 2 lemons
2 x eggs
1 x red chilli, finely chopped
Sea salt and freshly ground black pepper
4 oz plain flour
Sunflower oil for deep-frying
Lemons to serve
Preheat the oven to190 degrees C.
Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes.
Cook the potatoes in boiling salted water for about 15 minutes until soft. Drain them, then dry out in the pan on the heat and mash.
Flake the cooked fish into a large bowl, picking out any bones. Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, chilli and salt and pepper. Mix well, taste … and add more salt if necessary.
Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour. Rough and ready is good.
Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don’t have a thermometer, a cube of bread will brown in about 3 minutes.) Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves.