Canned Fish Croutons

by Editorial Staff

Pan-fried canned fish sandwiches prepared with this recipe are perfect for breakfast or a snack. Despite the seeming simplicity, fish croutons have an interesting, rather peculiar taste of fried fish, and they are also hearty and cook quickly!

Summary

Cook Time	15 minutes
Total Time	15 minutes
Course	Appetizer
Servings (Default: 4)

Ingredients

Canned fish (saury, sardine, or other) – 230 g (1 can)
Wheat or rye bread – 4 slices
Bulb onions – 1 pc.
Egg – 1 pc.
Sunflower oil – for frying

Instructions

Mash the fish with a fork until it becomes mushy.
Peel and cut the onions into small cubes.
Add the onion to the fish.
Drive-in an egg here. I don’t use salt and pepper, the canned fish is salty enough.
Toss the fish, onion, and egg.
Place the fish mass on the bread slices and spread evenly. I got four big enough sandwiches.
Heat the sunflower oil in a skillet. Place the sandwiches, greased side down, and grill over medium heat for about 1-1.5 minutes.
Then turn the croutons over to the other side and fry for about 30 seconds.
Put the finished croutons on a paper napkin so that the excess oil is absorbed. Meanwhile, grill the rest of the sandwiches.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.