Nova Scotia Fish Cakes

• 1 pound haddock, cod, halibut or any other flaky white fish
• 1 cup milk
• 1 pound (about 2 medium) russet potatoes, peeled
• Salt and pepper to taste
• 2 tablespoons butter
• 4 scallions, thinly sliced
• 3 large eggs
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped parsley
• 2 cups bread crumbs for dredging
• Corn oil, for frying
• Tartar sauce, chutney or chowchow, for serving
• Juice of 1 lemon, as needed, optional

1. Put the fish and milk in a medium saucepan.
2. Refrigerate at least an hour.
3. Peel the potatoes and put in a saucepan with water to cover.
4. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft.
5. Drain thoroughly, mash and season well with salt and pepper.
6. In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
7. Remove the fish from the refrigerator and place over medium-low heat.
8. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook.
9. Remove from heat, drain off the milk and allow to cool.
10. Using a fork, break the fish into large flakes.
11. Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce.
12. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture.
13. Refrigerate for about 30 minutes.
14. Taste for seasoning and adjust if needed.
15. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
16. Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another.
17. Dip the patties first in the beaten egg and then the bread crumbs.
18. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed.
19. Fry the patties for just a few minutes on each side until golden.
20. Drain on paper towels and sprinkle with the remaining parsley.
21. Serve warm with lemon, tartar sauce, chutney or chowchow.

haddock, milk, russet potatoes, salt, butter, scallions, eggs, worcestershire sauce, parsley, bread crumbs, corn oil, tartar sauce, lemon

Taken from cooking.nytimes.com/recipes/12752 (may not work)