Fish Lollipop

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.