We start preparing the potatoes: peel them, rinse and boil them in salted water for about 45-50 minutes, until tender. Then strain and mash them. Put the mashed potatoes in a bowl and allow cooling for about 10 minutes.
In the meantime we rinse the fish fillets and boil in a pot of salted boiling water for about 10 minutes, or until soft, depending on fish type.
Strain the fish fillets, allow them to cool off and then finely chop them in the bowl with the potatoes.
To make the patty mixture, add to the bowl the baking soda, parsley, dill, oregano, salt and pepper to taste and knead to combine. We take 1-2 tablespoons of the mixture and shape into patties. Place them onto a platter, cover them with plastic wrap and let them sit in the fridge for 30 minutes, to stiffen.
In the meantime, we put in a bowl all the ingredients for the batter and stir to combine. Cover the bowl with plastic wrap and put it in the fridge.
Then we remove both patties and batter from the fridge and dip the patties into the batter to evenly coat.
In a deep large frying pan heat plenty of olive oil and when hot, fry the “psarokeftedes” in batches, until evenly browned. Remove them a onto paper towel to drain excess olive oil. When the first batch of “psarokeftedes” are fried, lower the heat to medium, to avoid burning the outside, since the oil is already hot from the previous batch.
We serve the “psarokeftedes” garnished with lemon slices and dill sprigs.