Leningrad-style fish is a classic of Soviet catering. There are several options for the recipe, usually the dish is cooked in the oven, but a simpler option involves frying in a pan.
Pick your recipe
Cooking nuances
Leningrad-style fish is an interesting option for a regular home dinner and a festive feast. A properly prepared dish is not only very tasty, it looks great in photographs. It is worth considering that the food is quite nutritious, because most of the components are fried before connecting. Baking in the oven and supplementing each serving with green salad and vegetables will help reduce calories. Proportions vary, 3 components remain unchanged: fish, potatoes, onions.
Any white fish is suitable for cooking: cod, hake, zander, halibut, pollock, sea bass. It is preferable to choose a breed with a minimum number of bones and without excess fat. It is convenient to use ready-made fillet, chilled or frozen. It is better to fry fish in refined vegetable oil, warming it well in a deep frying pan.
The big advantage of the dish is the speed of cooking. If ready-made fillet is used, all procedures will take no more than 15 minutes. A recipe feature is batch cooking. The fish is fried and served with a complex side dish: toasted potato mugs, crispy onion rings. Grilled vegetables and green salad are a good addition. The dish will be decorated with grated cheese, mushrooms, cream sauce.
Leningrad fish in a pan
A classic and very fast option, suitable for a quick high-calorie dinner. The side dish is prepared separately, the dish is served hot-burning, directly from the pan, it is not recommended to heat it. Crispy caramelized onions will help make the fish more appetizing; you should not save on its quantity.
Ingredients:
- 200 g white fish fillet;
- 1 large onion;
- 2 potatoes;
- wheat flour for breading;
- 30 ml of dry white wine;
- odorless vegetable oil;
- salt;
- freshly ground black pepper;
- sugar;
- fresh herbs (parsley, celery, basil).
Cut the fillet into 2-3 pieces depending on the size of the fish. Dry them with a paper towel, season with salt and pepper. Pour flour into a deep plate and roll each piece so that it evenly covers the fish. Boil potatoes with peel in salted water, cool.
Heat vegetable oil in a deep pan. Fry each piece until golden brown, turning over with a wooden or silicone spatula. Do not cover the pan, otherwise the crust will not be crispy.
Peel the onion, cut into thin, neat rings. Sprinkle them with white wine, lightly sprinkle with sugar and flour, mix. Fry in a separate pan in boiling oil until golden brown. Put the onions in a plate, cut the potatoes into slices and lightly brown in the same pan.
Put several potato circles on portioned plates, place fried fish on them, sprinkle with onion and finely chopped greens. Serve with white bread and a glass of dry white wine.