# Remove the bones of the fishes, wash, boil, and then remove the remaining bones.
# Cut into small pieces, and add all of the remaining ingredients except vegetable oil, knead until getting a smooth mixture.
# Refrigerate the mixture for about half an hour.
# Pick
walnut sized pieces from the rested mixture and shape as fingers.
# Place the cutlets on the tray, pour vegetable oil all over.
# Cook in the oven which is preheated to 356 F, for about 20-25 minutes.
# Garnish with romaine lettuce and parsley while serving.
