Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chilli and cook well for 10 min. turn off the flame.

Let it cool, strain the water, and separate the flesh and bones from the fish.

Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, mash it and keep it aside. (Instead of potato you can also add moong dal )

Take a blender, add the cooked fish, Garam Masala, turmeric powder, chilli powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.

Take a grounded paste in a mixing bowl. Divide it into equal portions, make a small ball place it in the mold for shaping lollypops, insert the wooden stick in the center, and keep it aside. ( I used 1/4 measuring cup for molding the lollipops).

Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.

Dip the fish lollypops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min.

Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)