Cut the fish into small pieces, pour in milk, add bay leaf. Bring to a boil, cook for ten minutes. Then let cool. Drain the milk.

Cut the potatoes into random pieces, boil them in salted water, mash them into a puree with the addition of fish milk.

Add lemon zest and finely chopped parsley to the mashed potatoes.

Add the fish, it can be easily mashed with a fork. Mix thoroughly until smooth.

Press each cutlet down a little, dip it first in flour (shake off excess), then in egg and then in breadcrumbs.

Fry the cutlets in a frying pan, in well-heated olive oil, on both sides, until golden brown.