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1
In a bowl, moisten the fresh bread crumbs with the milk.
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2
Mix in 1 egg, sea salt, pepper, parsley, and cheese.
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3
Set aside.
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4
Place the fish in a shallow pan with the water, coarse salt, carrot, and onion; simmer until fish easily flakes, about 8 to 10 minutes.
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5
Carefully lift the fish out of the water with a strainer, place in a bowl, and cool to room temperature.
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6
Dice the carrot and add to the bread crumb mixture.
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7
Discard the water and onion.
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8
Flake the fish with a fork, then add it to the bread crumb mixture and mix well.
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9
Have ready a plate with the flour, and one with the fine bread crumbs.
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10
In a small bowl, beat the remaining eggs.
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11
Divide the fish mixture evenly into 8 balls, forming them with your hands.
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12
Roll each ball in the flour and shake off the excess.
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13
Coat the balls in the beaten egg, then roll them in the bread crumbs, coating them evenly.
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14
Place the balls on a plate and press down slightly with your hand to flatten a little.
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15
In a deep skillet or deep-fryer, heat the vegetable oil to 375F.
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16
Fry the fish cakes in the oil until golden brown, about 4 to 5 minutes.
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17
Drain on brown paper and serve hot, accompanied by lemon wedges.
