Created by Mikekey on July 16, 2015
Step 1: Pour the milk into a large saucepan and add the sliced onion and peppercorns.
Step 2: Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes.
Step 3: Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.
Step 4: Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.
Step 5: Flake the fish into a large mixing bowl, taking care to remove all the bones.
Step 6: Add the mashed potatoes, minced garlic, parsley, salt and pepper and combine well.
Step 7: Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.
Step 8: Using floured hands form the mixture into a ball and divide into eight equal pieces. Using floured hands, flatten each piece into a round patty, about 1-inch thick.
Step 9: Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.
Step 10: Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.
Step 11: Heat the oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.
Step 12: Serve hot.