Abstract In this study, it was aimed to product of a functional snack food using Mirror carp (Cyprinious carpio, Linnaeus, 1758). Snack Food mixture with a ratio 14% minced fish, 10% flour, 20% oatmeal, 5% hazelnut, 5% almond2% salt, 40% cold water (4 °C) and 4% sunflower oil were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. Food composition (moisture, raw protein, raw oil, raw ash, carbonhydrate) and sensorial quality of the samples. The general acceptability scores of snack foods A samples according to B samples received higher scores by the panelists.