• Place the fish in a shallow pan with the water, coarse salt, carrot, and onion; simmer until fish easily flakes, about 8 to 10 minutes, depending on the type and thickness of the fish.
• While the fish is cooking put the fresh breadcrumbs, milk, ½ the egg, salt, pepper and parsley in a small bowl.
• Carefully lift the fish and carrot out of the water with a slotted spatula or strainer and place in a bowl to cool to room temperature. Discard the cooking water and onion.
• Dice the carrot and add it to the breadcrumb mixture. Flake the fish with a fork, then add it to the breadcrumb mixture; add salt and pepper to taste and combine well.

Forming the fish cakes

• Have ready a plate with the flour, and one with the dry breadcrumbs. In a small bowl, beat the remaining eggs lightly with a fork.
• With wet hands, divide the fish mixture evenly into 4 balls. Roll each ball in the flour and shake off the excess. Coat the balls in the beaten egg, then roll them in the bread crumbs, coating them evenly. Place the balls on a plate and press down slightly with your hand to flatten them a little.

Frying

• In a deep pan or deep-fryer, heat the vegetable oil to 190ºC. Fry the fish cakes in the oil until golden brown, about 4 to 5 minutes.
• Serve hot, with fresh basil and lemon wedges.