Fish Fingers

Start with removing the skin and bones of the boiled fish. Wash, peel and finely chop the parsley. Heat the oil in a saucepan. Add the flour. Fry without burning by stirring constantly. Add the milk and cook until it reaches the consistency of a thick pudding.

When removed from the heat, add the coconut grater, fish, parsley, salt, pepper and one of the eggs. Mix it and leave it to cool. After the mixture cooled down, take small pieces and shape them into meatballs with your hands. Dip them first in flour, then in scrambled eggs, and finally in breadcrumbs and fry in hot oil. Lay it on a paper and drain the excess oil. Serve hot.

Bon Appetit!

1 glass of water Milk
3 tablespoons of flour
250 grams of boiled fish
2 tablespoons of oil
half a bunch of parsley
2 eggs
½ teaspoon grated nutmeg salt
breadcrumbs oil for frying