Step 1

Boil the potatoes in salted water until soft. Drain and mash with the butter.

Step 2

Poach the Sanford & Sons fish in slightly salted water with parsley stalks and a slice of lemon until just cooked. Discard the parsley. Pat-dry the fish with a paper towel and flake roughly with a fork.

Step 3

Combine the mashed potato, milk, fish, onion, zest of ½ lemon and 2 tbsp chopped parsley in a large bowl. Season to taste with salt and pepper. Form the mixture into 8 flat cakes. Lightly flour the fishcakes.

Step 4

Beat the egg and dip each fish cake in, then coat in the breadcrumbs.

Step 5

Heat the oil in a large fry-pan, add the second butter measure and fry the fish cakes over medium high heat for 2-3 minutes each side or until golden. Drain on paper towel.

Step 6

Serve with tartare sauce and lemon wedges.