Wash the potatoes and cook for about 20 minutes. Finely dice the cucumbers. Wash parsley and chop finely. Stir both with mayonnaise and yoghurt until smooth. Season to taste with salt and pepper.
Drain the potatoes, peel them and let them cool down. Peel and chop onion. Wash and chop the chives. Cut potatoes into thin slices. Fry bacon until crispy. Fry onion. Vinegar, 1⁄8 Stir in l water and stock.
Bring to the boil, simmer for 1-2 minutes. Season with salt and pepper. Stir in 4 tablespoons of oil. Mix with chives and potatoes, let stand for about 1 hour.
Wash the fish, dab dry and cut into about 16 pieces. Mix flour, 1⁄2 TL salt and some pepper. Whisk the eggs in a deep plate. Turn fish one after the other in flour, egg and breadcrumbs. Put 2 pieces each on 1 skewer.
Heat 3 tablespoons of oil in a frying pan. Fry the fish skewers for 3-4 minutes on each side. Season potato salad to taste. Arrange everything.