Boil the Potatoes until cooked

Cool a little and then mash (or use a Potato Ricer?!) and put in a large bowl

Meanwhile… to cook the Haddock, bring a couple of pints of Milk to the boil with one or two Bay Leaves

When just boiling, add the Smoked Haddock to the Milk.  Bring back to the boil for 1 minute and then leave for 6 or 7 minutes, until the fish is just cooked but still very moist and soft

Lift the Fish out of the Milk, and break in chunks into a large bowl

(Reserve the Milk in case you need a little liquid to make the Fritters…)

While the Fish is poaching, finely chop the Onion

Fry half the Onion in a little Olive Oil with lots of Salt & Pepper until soft and starting to catch some colour

Add the cooked and raw chopped Onion to the bowl with the Haddock with another crunch of Black Pepper

Slice the Sweetcorn off the Cob… and add the Corn to the bowl

Mix everything up together.  Taste and season… (you might want to add a pinch of Chilli Powder, or some chopped Fresh Chilli?!)

Shape about 15 – 18 little Fritters from the mixture, using a little poaching Milk if the mixture is too dry, and a little Flour if too wet (which should be unlikely)

[Little Fritters are better - you get more delicious crunch on the edeges...]

Roll the Fritters in a little Semolina before laying out on a baking tray.  Leave to rest for half an hour or so at least before cooking (you could put them back in the fridge and cook much later…)

Pre-heat the oven to 190˚c and brush the Fritters with a little Olive Oil… Cook them for 15 – 25 minutes or until crispy and golden…

Serve with Wholemeal Pitta, Lettuce and some homemade Tartare Sauce…  Even just lettuce and a wedge of Lemon would be delicious

These Fish Fritters are equally good served with a Pilav