To start the stuffing. You can buy ready, but I prefer to do it myself. To do this, the fish is cleaned, to separate the meat from the bones and skin. Mince. Fish minced meat add the onion, previously finely chop and sauté. Boil carrots and grate on a fine grater to mince. Vegetables add to the already cooled. Once I read that the taste of fish meat is spoiled, if you add the warm ingredients, it should always be kept chilled. Bread or savory loaf of bread to soak in water (I have boiled fish broth from the remains of fish, so I cooked the carrots and bread soaked in broth). To the stuffing add bread and eggs. Knead well, add salt and spices. To beat the meat to "stick".

Wet hands formed sticks. To ensure that the sticks were the same size, I just make the same forcemeat balls, and from them form the sticks. Play sticks in breadcrumbs, then in egg and again in breadcrumbs. these sticks can be frozen as cake mix and then use.

Form slightly (!) grease with vegetable oil. Lay out the sticks and put it into the preheated oven for about twenty minutes. Overturn and send another 15 minutes. If You are not afraid of fried food, sticks you can just fry in the pan.

In the same way I make roasted carp in breadcrumbs. Alternatively, instead of stuffing I use strips of fish fillet.