2 large russet potatoes (peeled and quartered)1/8 tsp salt
3 medium fish fillets - about 12oz total
1/2 small onion - finely chopped
2 tbsp fresh parsley - chopped
salt to taste
veg oil for frying
boil 'taters in salted water until fork tender. drain and mash; cover with a clean cloth and set aside
place fish in simmering water in medium saucepan. Poach for 3 to 4 minutes or until cooked through. Remove and set aside to cool slightly. Using hands - flake fish into very small pieces - carefully (removing any bones)
Combine taters with fish, onion, parsley - mix together - add eggs and mix well.
Place 2 to 3" oil in frying pan on medium heat - fry in batches until golgden brown. Season with salt
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