1, potatoes washed and peeled, cut into 3cm square of the rollerblade block, cod washed, peeled, de-boned, cut into 3cm thick and 5cm long section, egg beaten spare.

2. Pour milk and water (200ml) into a saucepan, bring to a boil over high heat, add the potato cubes, then add salt (1 teaspoon) and stir well, then reduce the heat to low and cook for 10 minutes, then add the cod and thyme, and cook until the potatoes are tender (about 10 minutes), then fish out the potatoes and cod.

3. Mash the potatoes and cod, then add the remaining salt (1 teaspoon) and white pepper, mix well and set aside.

4: After the potatoes and cod are thoroughly cooled, form balls and dip them in flour, egg wash and breadcrumbs.

5, a small pan into a moderate amount of oil (can not be over the amount of balls), oil temperature of 5 into the heat, the balls one by one into the deep-fried until golden brown (about 2 minutes or so), fish out, placed on a kitchen paper towel, soak up excess oil, with the tomato salsa can be served.