Lay out the three smaller bowls
In the first, add your flour, the second your eggs and third your breadcrumbs
Season the flour and the breadcrumbs; if using, add the spice to the breadcrumbs
Whisk the egg
Break the fish into 1 inch/2cm pieces
Place oven to 100C
Add the fish to your mashed potatoes and mix through
Take a handful of mixture and roll it into a ball. Do that until you have between 6 & 8 fish cakes
Flatten each fishcake with the flat palm of your hand and is about 2cm thick
Take one fishcake and place it in the flour. Using your right hand, make sure it’s entirely covered
Place in the egg. Using your left hand, cover it in egg. Using your left hand still pop the fish into the bowl with the breadcrumbs
Using your right hand, press the fishcake into the breadcrumbs so it has a nice crunchy covering and is a little flattened
Still using your right hand, place the fishcake onto the waiting plate. Repeat until they are all covered
Place enough oil to cover about 2mm in your frying pan and turn the heat to medium
