Leningrad-style fish: the most reliable recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This recipe came to the dining tables of our vast country from the northern capital of Russia, where it was extremely popular in 1970-1980. It was a hallmark of St. Petersburg catering establishments and a favorite homemade meal of Leningraders. We invite you to remember and cook this dish the way its hostesses prepared it.

Recommendations

For cooking fish with onions in Leningrad style, it is best to choose sea white. For example, these are species such as cod, pollock, catfish, perch, navaga, hake, flounder. You can also use red varieties of fish. These are char, pink salmon, trout, salmon and others. They have firm flesh with few bones.

When buying fish, give preference to carcasses with shiny scales, dark backs of a rich color and a light belly. All this indicates the freshness of the product.

It is better to clean, butcher and cut fish when frozen. The insides will be removed more cleanly and neatly, the pieces are even and beautiful in appearance. Be sure to cut off the fins!

Products

Forcooking fried fish in Leningrad style you will need the following products:

• peeled fish or fillet - 1 kg;
• 1 kg each of onions, carrots and potatoes;
• 0.5L vegetable oil;
• 1, 5-2 cups wheat flour;
• 1 lemon;
• s alt, pepper - to taste.

The number of products is designed for 8-10 servings. The cooking time will take about 1 hour.

Preparation of ingredients

Cut the fish into portions 2-3 cm thick:

• whole carcasses with skin and rib bones across the back;
• fillet - across the grain.

S alt and pepper the pieces of fish and leave for 15-20 minutes. While the fish is preparing, let's move on to the vegetables.

Boil potatoes and cut into slices 1 cm thick. It is better to boil potatoes in their skins and until medium readiness. Then, when cutting, the circles will not fall apart, the edges will be even.

Cut the onion into half rings, transfer to a deep cup and stir to disassemble into straws. Sprinkle with a little flour, cover the cup with a lid and shake well several times. So all the onion straws will be covered with a thin layer of flour, and the excess will be at the bottom of the cup.

Grate carrots on a coarse grater or cut into thin strips. You can sugar a little, sprinkle with table vinegar and leave for 5-10 minutes.

Cooking a dish

To fry fish in Leningrad you will need:

• one or twodeep pans;
• stewpan.

Pour vegetable oil into two deep frying pans. The layer should rise 1.5-2 cm above the bottom. In one pan, fry the prepared onion straws until golden brown. The second is carrots. Remove the fried vegetables with a slotted spatula, through which let the excess oil drain.

Pour the oil into the saucepan in the amount necessary for deep-frying. Place the pieces of fish in a deep bowl, sprinkle with flour and shake, as you did with onion straws. The fish will be covered with flour thinly and evenly. You can simply roll each fish piece separately in a bowl of flour. Then the crust on the fish will be thicker.

Pour the oil in the saucepan in the amount necessary for deep-frying and heat well. Fry the fish in it until crispy and golden brown, about 5-7 minutes on each side over medium heat.

Remove the fish from the pan, let the oil drain, and place in a single layer in a separate bowl.

From the deep fat in which the fish was fried, remove the crumbs of flour and fry the potato slices in it until golden brown. Our meal is ready.

Serving the dish

The whole secret of Leningrad-style fried fish lies precisely in serving.

1. Take a large tray, preferably oval. Put the pieces of fried fish in the middle.
2. Place it around with potato slices. Garnish with thinly sliced lemon wedges.
3. On separate deep plates put the friedonion and carrot straws.

Leningrad-style fish sauce is not served. And it is better to choose rye or wheat bread.