Hamsa with Onion Rings
⏳ Time
15 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
You can leave the hamsa whole, or you can remove the spine, depending on your preference. It has a slight bitterness with the insides, but it turns out very refined without the spine.
Ingredients
- Salted Hamsa - 3.5 oz
- Rye Bread - 1.8 oz
- Onion - 3.5 oz
- Wheat Flour - 0.7 oz
- Lemon - 1 piece
- Vegetable Oil - 3 fl oz
Step by Step guide
Step 1
Rinse the hamsa (12 pieces), remove the head and insides. Dredge in flour.
Step 2
Slice the onion into thin rings and dredge in flour.
Step 3
Remove the crusts from a slice of rye bread and make holes in it (12 pieces).
Step 4
Fry the onion in oil, remove it, and fry the bread in the same oil. Fry the hamsa in the same oil. Squeeze lemon juice over the cooked fish. Insert the fish into the holes in the bread.
Step 5
Serve on a plate with the onion arranged on it, and the bread pierced with hamsa alongside, garnished with half a lemon.
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