Cod and parsley fishcakes

Method

1. Combine the tartare sauce ingredients in a small bowl, cover and chill until needed.
2. Peel the potatoes and cut them into large chunks. Put in a pan of well salted cold water (1 tsp salt per 600ml water). Bring to the boil, then cook for 20 minutes until tender.
3. Meanwhile, bring another wide, shallow pan of water to the boil,
   add the cod fillet and simmer for 8 minutes. Lift the fish onto a plate and, when cool enough to handle, drain away any excess water from the plate, then break fish into flakes, discarding the skin and any bones.
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4. Drain the potatoes well and put them back in the pan until the steam has died down and they’re quite dry. Pass them through a potato ricer back into the dry pan or tip them back into the pan and mash until smooth. Leave to cool slightly, then gently stir in the flaked fish, melted butter, chopped parsley and some salt and pepper to taste.
5. Divide the mixture into 8 equal portions. With lightly floured hands, shape the mixture into 8 fishcakes measuring about 8cm across and 2.5cm deep. Carefully transfer to a tray lined with cling film, cover and chill for at least 1 hour to firm up.
6. Heat a large deep pan with oil (no more than half-full) for deep-frying until 180°C (or a cube of breads turns golden in 30-40 seconds). Heat the oven to 150°C/130°C fan/gas 2. Line a baking tray with kitchen paper.
7. Put the seasoned flour, beaten egg and breadcrumbs into 3 separate shallow bowls or trays. Coat the fishcakes, one at a time, in the flour, then the beaten egg and finally the breadcrumbs. Deep-fry 2 fishcakes at a time for about 7 minutes, turning them halfway through, until crisp and golden. Transfer to the paper-lined tray and keep hot in the oven while you cook the remaining fishcakes. Serve the fish cakes with the tartare sauce.