Instructions: Peel and cut up the potatoes and cook until tender.

Place the cod and milk in a saucepan bring slowly to the boil cover and cook for 5 to 10 minutes until just done.

Remove the fish retaining the milk.

Drain the potatoes and allow to steam in a colander until thoroughly dry then mash with the butter and 2 tbsp of the cooking milk. Season well.

Flake the fish into large chunks and add to the potato with the zest of 1 lime coriander chilli and fish sauce.

Combine well divide into 12 shape into fish finger shapes and once cool chill for 1 hour.

Coat each finger in coconut pressing in to coat all over.

Chill again for at least 1 hour then fry until golden brown (4 to 5 minutes).

Drain on kitchen paper.

For the lime mascarpone beat the zest of 1 lime and the juice of 2 into the masgarpone (adding extra lime or lemon juice if too thick).

Serve with the fish fingers.

Serves 6

Serves 6

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