South American fishcakes

INGREDIENTS

• 1 kg haddock fillets, from
• , ask your fishmonger, skin on, scaled and pinboned
• 140 ml milk
• 2 bay leaves
• 1 kg potatoes, peeled and diced
• 1 big bunch fresh flat-leaf parsley, finely chopped
• 1 handful fresh mint, finely chopped
• zest of 2 lemons
• zest of 2 limes
• 1 teaspoon fennel seeds, bashed
• 2 large free-range eggs
• 1 fresh red chilli, finely chopped
• sea salt
• freshly ground black pepper
• 115 g plain flour
• sunflower oil, for deep-frying
• lemons, to serve