Flake the fish and remove the skin and
bones. Mash the potatoes while still hot. Add the butter, salt, pepper
and milk. Mix well. Put in the fish and mix. Shape into a roll on a
board and cut into equal portions. Shape as desired and coat with
beaten egg and breadcrumbs. Put the fish cakes in a frying basket.
Heat the oil and lower the basket into the oil. Deep fry until golden
brown and drain on kitchen paper. Arrange the fish cakes on serving
plate and garnish with tomatoes and parsley.