Poach the fish fillets with the aromatics until cooked through. This only takes a few minutes.

Note: You can use whole fish with bones in the same way, just remove the skin and bones before using. The amount of fish meat should not exceed 1 cup (about 200 grams).

Remove the fish from the water and let it cool slightly, then flake it into small pieces with a fork.

In a bowl, mash the boiled potato well. Add the parsley, cilantro, and mint, then add the flaked fish. Add all the spices and mix everything together.

In a separate dish, beat the egg well and add it to the fish mixture. Then add the breadcrumbs and mix until you get a dough that can be shaped. If the mixture is too soft, add a little more breadcrumbs or potato. If it’s too firm, add a beaten egg.

Shape the mixture into finger shapes. You can also make balls or patties if you prefer.

Coat the fingers in flour, then place them in the freezer to firm up for 30 minutes to 1 hour.

Deep fry the fish fingers in hot oil. Start with high heat, then lower the heat to ensure the inside cooks through (just like frying kibbeh). Note: For a crispier coating, you can dip the fingers in egg and then breadcrumbs before frying, or skip this step if you prefer.

Serve with ketchup, mayonnaise, appetizers, and pickles.