Scotch Eggs - with smoked haddock

This recipe is from BBC Good Food - (slightly adapted).

FOR THE SCOTCH EGGS

• 400g potatoes, peeled and cut into chunks
• 400g skinned smoked haddock , cut into large chunks
• 8 eggs (or 16 quails eggs)
• 25g butter
• 2 tbsp milk
• 50g plain flour
• 2 eggs beaten
• 100g breadcrumbs
• sunflower oil , for frying

FOR THE WATERCRESS MAYONNAISE

• 100g bag watercress
• 1 tbsp lemon juice
• 150ml mayonnaise 

1. Bring the potatoes to the boil and place the haddock and eggs in the same water.  Cook until the potatoes are soft and the haddock begins to flake.  
2. Cook the eggs for 3-4 mins. (2 mins for quails eggs).  Remove the eggs, running them under cold water, and peel. 
3. When cooked, drain the fish and potatoes.  Mash the fish and potatoes together with the butter and milk, till you have a thick mash.
4. Peel the eggs and when everything is cool, mould the 'mash' around the eggs.
5. Dip into flour, egg and breadcrumbs.  Chill for at least an hour (or overnight).
6. Then: heat a good layer of Sunflower Oil in a frying pan and fry the eggs until crisp on all sides. Drain on kitchen paper.
7. For the Watercress Mayo : blitz the watercress with the lemon juice until finely chopped, stir in the mayo.   
8. You can also serve this dish with Asparagus.