A versatile and quite budgetary quick snack – hearty sandwiches with pollock and fried onions spread. These fish sandwiches can be prepared in a minimum amount of time and served for breakfast, as a hearty snack, or as an addition to the first and second courses. But what is really there, these pollock sandwiches are so tasty that they will be a success even at the festive table!
If you have frozen pollock fillets, defrost them in the refrigerator beforehand. Rinse well, pat dry with paper towels, and cut into portions. If using a carcass, peel the guts, trim off the tail and fins. Pay attention to the black film inside – it needs to be removed, as it will give bitterness. Cut the resulting fillet into small slices.
Bread each slice of fish in flour on all sides.
In a skillet over medium heat, heat 2 tablespoon. tablespoons of vegetable oil. Place the pollock and fry for about 3-4 minutes on each side, until golden brown.
Put the fried fish on a paper towel to absorb excess oil and leave to cool.
In the meantime, peel the onions, rinse with cold water, dry with a napkin, and cut into small cubes. In a skillet over medium heat, heat the remaining vegetable oil, add the chopped onion, and, stirring occasionally, fry for about 3-4 minutes, until golden brown. Cool fried onions slightly until warm.
Divide the cooled pollock pieces into fibers or cut into small pieces and transfer to a deep bowl.
Add cooled fried onions. Stir.
Add mayonnaise and salt. Stir. A pinch of ground pepper can be added if desired. The fish spread is ready.
Cut the bread into slices about half a centimeter thick.
Place a fish spread on each slice of bread and smooth. Hearty sandwiches with fried pollock spread fish are ready. Serve them to the table, sprinkle with chopped parsley if desired.
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