How to make
Chop the parsley. Onion and fish fillets are minced in a mincer. Mix it, add semolina and add salt.
Pour 2 tablespoons of oil in and knead a homogeneous mixture from which to shape round rods with a diameter of about 0.8″ (2 cm). Beat the eggs to foam.
Add the flour, 2-3 tablespoons cold water, pepper and salt and beat with a mixer for 4-5 minutes. Dip the fish sticks in the mixture and fry them in plenty of hot oil.
