A fish

Fried fish in Leningrad style

Ingredients for cooking fried fish in Leningrad

  1. Fresh carcass of pollock or hake 1.5 kilograms
  2. Premium wheat flour 5 tablespoons
  3. Salt 1 teaspoon
  4. Freshly ground white pepper 1 pinch
  5. Large onion 4 pieces
  6. Refined vegetable oil for frying
  • Main ingredients: Mintai, Hake, Onion, Flour
  • Serving 8 servings
  • World Cuisine


Tablespoon, cutting board, middle bowl, kitchen knife, frying pan, wooden spatula, deep plate, kitchen stove, serving dish, small bowl, kitchen paper towels, deep bowl, special knife for cleaning fish, colander

Cooking fried fish in Leningrad:

Step 1: prepare the fish.

Freshly frozen fish (hake or pollock - it doesn’t matter that the one that is delicious, plus with a small amount of bones, which is also important) is laid out in a medium bowl and set aside for a while. The component should not completely defrost, so it will be easier to clean.
Then, in a deep bowl, pour ordinary room temperature water and proceed to remove the scales. To do this, use a special knife. Be sure to dip each carcass into the water so that the scales do not scatter throughout the kitchen.
Next, lightly wash the pollock or hake under running water and put it on a cutting board. Using a knife, carefully make an incision throughout the abdomen and remove the insides (although usually they do not happen in frozen fish). Then we cut the fins and at the end we thoroughly wash the fish from all sides under running warm water.

How to fry the dish is up to you. You can cut the carcass across the middle slices. I like to divide the fish into fillet parts and serve in this form to the dining table. In any case, rub the pieces from all sides with salt and ground white pepper, transfer them back to the middle bowl and leave them aside for a while.

Step 2: prepare the onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Next, lay out the component on a cutting board and grind it with rings, half rings, or generally large cubes.
Next, move the bulbs into a colander and rinse again under running water. We spread the components on kitchen paper towels and give completely get rid of excess fluid. The onion must be dry in order to become crispy during frying. In the end, we move the chopped components into a small bowl and leave it alone for a while.

Step 3: prepare fried fish in Leningrad style.

Pour the flour into a deep plate and start cooking fish in Leningrad style. Pour a little vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, each piece of pollock or hake is rolled in flour and spread there. Fry fish on all sides until golden crust forms on the surface. Using the wooden spatula, ready-made pieces are moved to a special plate for serving, but we do not turn off the burner, but proceed to frying the onions.
The crushed components are also dumped in the remaining flour so that it completely covers them, and then pour into a clean, dry colander. Shake it lightly over a sink or plate to get rid of excess loose mixture.

Next, put the onions in a hot pan with a small amount of vegetable oil and fry until golden brown, occasionally stirring with the improvised inventory. Attention: if necessary, during cooking, you can add a little fat, but only a little bit. At the end, turn off the burner, and move the onions with a wooden spatula into a plate with fish.

Step 4: serve the fried fish in Leningrad style.

We still serve warm Leningrad fish to the dinner table along with side dishes such as mashed potatoes, boiled rice, other cereals, as well as fresh vegetable salads. The dish turns out very tasty and fragrant! Enjoy it!
Bon appetit to all!

Recipe Tips:

- if you have a deep fryer, then the onions can be fried in it too. So the dish turns out even tastier and more original;

- before serving, the fish can be decorated with fresh vegetables, as well as finely chopped greens;

- any favorite fish you like is suitable for preparing this dish. For example, it can be sturgeon, perch, rotan, notothenia and even a large goby.