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1
Put the fish and milk in a medium saucepan.
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2
Refrigerate at least an hour.
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3
Peel the potatoes and put in a saucepan with water to cover.
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4
Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft.
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5
Drain thoroughly, mash and season well with salt and pepper.
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6
In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
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7
Remove the fish from the refrigerator and place over medium-low heat.
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8
Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook.
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9
Remove from heat, drain off the milk and allow to cool.
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10
Using a fork, break the fish into large flakes.
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11
Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce.
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12
Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture.
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13
Refrigerate for about 30 minutes.
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14
Taste for seasoning and adjust if needed.
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15
Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
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16
Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another.
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17
Dip the patties first in the beaten egg and then the bread crumbs.
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18
Heat about 1/8 of an inch of oil in a frying pan, adding more as needed.
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19
Fry the patties for just a few minutes on each side until golden.
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20
Drain on paper towels and sprinkle with the remaining parsley.
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21
Serve warm with lemon, tartar sauce, chutney or chowchow.
