For the fish meatballs, wash the fish fillet, dab dry and chop finely with a fork. Chop the onion into small cubes, soak the rolls in warm water and squeeze out well.
Add 1 tablespoon with onion and the squeezed out buns to the fish. Mix well and season with parsley, salt and pepper.
Form the fish meatballs, coat them in flour, 1 beaten egg and breadcrumbs and deep-fry them in hot fat until golden brown on both sides.
Drain the fish meatballs on paper towels and serve.