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1
Preheat the oven to 190C/375F/gas Place the haddock in a deep baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes.
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2
Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft.
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3
Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.
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4
Flake the cooked fish into a large bowl, picking out any bones and removing the skin.
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5
Add the mashed potato, parsley, mint, lemon and lime zest, fennel seeds, eggs and chilli and season with salt and freshly ground black pepper.
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6
Mix well, taste and add more salt if necessary.
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7
Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and pat it into a flattened circle, rolling it in the flour.
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8
Rough and ready is good, so dont worry about having them all exactly the same!
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9
Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up.
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10
Heat over a medium heat until a deep-frying thermometer inserted into the oil reaches 185C/360F.
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11
(If you dont have a thermometer, heat the oil until a cube of bread will brown in about 3 minutes.)
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12
Deep-fry the fishcakes for about 5 minutes until brown and crispy.
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13
Drain on kitchen paper, sprinkle with sea salt and serve on a large plate with lots of lemon halves.
