Blehat Samak 2

Fish Sticks 2

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

There are innumerable versions of this popular fish dish varying in flavouring and consistency. This one is to Egyptian tastes.


  • 1 kg (2 lb) fishcod or haddock or a mixture of your choice
  • 4 medium slices


Poach the fish for 5 minutes, drain, remove any skin or bones and flake with a fork. Soak the bread in water, then squeeze dry and crumble. Combine all the ingredients in a large bowl. Mix well and knead with your hands to a smooth paste, then shape into 2½-cm (1-inch) balls.

Sauté in hot oil until brown, then drain on absorbent paper. You can use a food processor instead of kneading bu