Servings: 8 to 12

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

Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
Taste for seasoning and adjust if needed. Form patties about 3 ½ inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs.
Heat about ⅛ of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley.
Serve warm with lemon, tartar sauce, chutney or chowchow.