Preheat the oven to 375 degrees F (190 degrees C. ) Cook the haddock
with the milk and bay leaves, in a tray covered with foil, for 15
minutes. Cook the potatös in boiling salted water for about 15 minutes
until soft. Drain them, then dry out in the pan on the heat and mash.
Flake the cooked fish into a large bowl, picking out any bones. Add the
mashed potato, finely chopped parsley and mint, lemon zest, eggs, chile
and salt and pepper. Mix well, taste. Add more salt, if necessary.
Flour your work surface, then take 1 tablespoon of the mix in your
hands with a little flour and make into torpedoshaped fritters, rolling
in the flour. Rough and ready is good. Pour enough oil into a large
heavy-bottomed saucepan to fill the pan about a 1/3 of the way up. Heat
over a medium heat until a deep frying thermometer inserted into the
oil reaches 360 degrees F.
(If you don't have a thermometer, a cube of bread will brown in about 3
minutes.) Deep-fry the fritters for about 5 minutes until brown and
crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a
large plate with lots of lemon halves.

Stichworte: Brasilien, Fisch, Vorspeise