Bake or boil the potatoes in their skins.

When cooked, skin and mash them.

Cook the fish in a covered greased dish in a medium oven (180C),

until the bones and skin come away easily. Remove the skin and bones, flake the fish.

Make quite a stiff sauce with the butter, flour and infused milk, plus any liquid given out by the fish while it cooked. ( I don''t always infuse the milk.)

Mix the potato, fish, chopped hard-boiled eggs and sauce. Season and leave to cool, preferably over- night. When cold make small, round flat cakes or

cork shapes; roll them in flour and pat smooth.

Dip into beaten egg, then breadcrumbs, and fry three or four minutes in hot deep fat.

Drain on kitchen paper and keep warm until ready to serve.