Made from freshly fried bhetki fish and boiled potatoes, fish lollipops are the favorite evening snacks, crunchy from the outside due to the bread-crumb coating and juicy inside.
It is not difficult to make them at home. Follow my guide to make it at home.
KEY TAKEAWAYS
- Fish lollipops are easy to make at home.
- You will need simple ingredients and spices.
- Customize the recipe and experiment with different dips and chutneys while serving these lollipops.
- Fish lollipops taste tangy and sweet for the lemon juice, amchur powder, and potato. Other spices make them more flavorful.
- Try mutton lollipops, prawn lollipops, chicken lollipops, and even cheese lollipops, panner lollipops, or vegetable lollipops as alternatives.
How to Make Fish Lollipop? (Step by Step Guide with Images)
Step 1: Take a mixer grinder. Put Bhetki fish (400 gm, fried, shredded).
Step 2: Grind.
Step 3: Add lemon juice. Mix nicely.
(Pro tip: Lemon adds to the tanginess and also removes the smell of the fish).
Step 4: Heat mustard oil in a pan (3 tbsp).
Step 5: Add 1 big-size onion (chopped).
Step 6: Fry until brown.
Step 7: Add garlic and green chili paste (2 tbsp).
Step 8: Add ginger paste (1 tbsp). Fry till the raw smell of garlic and ginger is gone.
Step 9: Add Kashmiri red chili powder (1 tsp). Mix.
Step 10: Add turmeric (1 tsp).
Step 11: Mix and fry everything nicely.
Step 12: Add potato (3 medium-size, boiled, peeled, and mashed).
Step 13: Mix.
Step 14: Add the fish paste. Mix.
Step 15: Add regular table salt to taste.
Step 16: Add dry mango (amchur) powder (½ tsp).
Step 17: Add black pepper powder (½ tsp).
Step 18: Mix nicely. Turn the flame off. Let it sit to cool down.
Step 19: Make the lollipops.
Step 20: Insert one ice cream stick in each.
Step 21: Repeat for all lollipops. Keep them on a plate aside to set.
Step 22: Crack 1 egg in a flat bowl.
Step 23: Add a pinch of salt.
Step 24: Whisk with a fork to make the egg wash.
Step 25: Take bread crumbs on a separate plate (4 tbsp).
Step 26: Dip each fish lollipop in the egg wash.
Step 27: Coat it with bread crumbs nicely on all sides.
Step 28: Repeat the process to double-coat each and keep them on a plate aside to set properly.
Step 29: Heat enough oil in a frying pan on high heat.
Step 30: Reduce the flame when hot. Release the fish lollipops carefully.
Step 31: Flip when one side turns brown.
Step 32: Fry till golden brown.
Step 33: Remove when done.
Step 34: Your tasty and spicy fish lollipops are ready. Serve them hot as it is or with green chutney, tomato or mustard sauce, lemon wedges, tamarind chutney, onion rings, or yogurt dip.
Recipe Card
Fish Lollipop
Ingredients
- 400 grams Bhetki fish
- 3 pieces Potato (medium size, boiled, peeled, and mashed)
- 1 piece Onion (big size, chopped)
- 2 tbsp Garlic and green chili paste (7 garlic cloves and 2 green chilies)
- 1 tbsp Ginger paste
- 1 tsp Kashmiri red chili powder
- 1 tsp Turmeric powder
- ½ tsp Dry mango powder (amchur)
- ½ tsp Black pepper powder
- ½ piece Lemon
- 3 tbsp Mustard oil
- 5 pieces Ice cream sticks
- 1 piece Egg
- 4 tbsp Bread crumbs
- 8 tbsp Sunflower oil
- Salt as per taste
Instructions
- Take a mixer grinder. Put Bhetki fish (400 gm, fried, shredded).
- Grind.
- Add lemon juice. Mix nicely.(Pro tip: Lemon adds to the tanginess and also removes the smell of the fish).
- Heat mustard oil in a pan (3 tbsp).
- Add 1 big-size onion (chopped).
- Fry until brown.
- Add garlic and green chili paste (2 tbsp).
- Add ginger paste (1 tbsp). Fry till the raw smell of garlic and ginger is gone.
- Add Kashmiri red chili powder (1 tsp). Mix.
- Add turmeric (1 tsp).
- Mix and fry everything nicely.
- Add potato (3 medium-size, boiled, peeled, and mashed).
- Mix.
- Add the fish paste. Mix.
- Add regular table salt to taste.
- Add dry mango (amchur) powder (½ tsp).
- Add black pepper powder (½ tsp).
- Mix nicely. Turn the flame off. Let it sit to cool down.
- Make the lollipops.
- Insert one ice cream stick in each.
- Repeat for all lollipops. Keep them on a plate aside to set.
- Crack 1 egg in a flat bowl.
- Add a pinch of salt.
- Whisk with a fork to make the egg wash.
- Take bread crumbs on a separate plate (4 tbsp).
- Dip each fish lollipop in the egg wash.
- Coat it with bread crumbs nicely on all sides.
- Repeat the process to double-coat each and keep them on a plate aside to set properly.
- Heat enough oil in a frying pan on high heat.
- Reduce the flame when hot. Release the fish lollipops carefully.
- Flip when one side turns brown.
- Fry till golden brown.
- Remove when done.
- Your tasty and spicy fish lollipops are ready. Serve them hot as it is or with green chutney, tomato or mustard sauce, lemon wedges, tamarind chutney, onion rings, or yogurt dip.
Notes
- Use fresh ingredients for a rich taste and flavor.
- You can use homemade bread crumbs made from ground toast biscuits instead of the store-bought variety.
- Adjust chilies according to your taste.
- Double-coat to add additional crunchiness to the lollipops.
- Do not rush while frying. Flipping the lollipops before one side is cooked nicely will break them.
