Peel and remove the bones from leftover fish and process through a grinder. Combine 2 or 3 eggs, depending on the quantity of leftovers, and season with salt, pepper, and finely chopped onion, golden-brown fried. Mix well, forming small disks that should be wrapped in moist pastry (available at Kopenhagen stores) and coated in flour, beaten egg, and grated bread. Once done, fry in hot oil. Serve with tomato or mushroom sauce.
Peel and remove the bones from leftover fish and process through a grinder. Combine 2 or 3 eggs, depending on the quantity of leftovers, and season with salt, pepper, and finely chopped onion, golden-brown fried. Mix well, forming small disks that should be wrapped in moist pastry (available at Kopenhagen stores) and coated in flour, beaten egg, and grated bread. Once done, fry in hot oil. Serve with tomato or mushroom sauce.
