A delicious fried fish in Leningrad is served with a layer of a fried ray. And what other ingredients can be added and how to prepare this dish correctly?
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To turn ordinary fried fish into an interesting dish, it is not necessary to be a master of chef. Fish, fried in-Leningradski Refers to simple and quick recipes. The original presentation allows you to diversify the menu of the festive table. Juicy fragrant fish goes perfectly with crispy onions and fried potatoes.
Fish in Leningradski Solded by pickled and fresh vegetables. The finished dish perfectly complements green peas, olives or capers.
Fish, fried with onions in Leningradsky: classic recipe, cooking scheme
For cooking Pisces in Leningradski You can use several varieties of fish. The smaller the bones in the fish, the nicer the process of consumption. Traditionally, the available varieties of white fish are preferred. These include Hek, polish, cod.
List of components:
- 1 kg of carcasses of hek or pollock
- 3 on onions
- 0.5 cups of flour
- vegetable oil
- salt and pepper to taste
Phased preparation of fish in Leningradskoye:
- We pre -take out fresh -frozen fish from the freezer and defrost on the refrigerator shelf.
- We place the thawed carcasses in a deep bowl and pour water. Using a fish knife, we get rid of the remains of scales and insides. Cut the fins with kitchen scissors. Rinse with water from the tap and put it on the boost board.
- We cut each carcass into 3-4 portions. Pour them into a bowl. We evenly distribute salt and pepper.
- Pour flour into a dry plate. Each piece of fish must be tilted in flour.
- Warm up vegetable oil in a pan and fry each portioned piece to a rosy crust. Fish can be fried not only on the sides, but from above and below.
- We cut the peeled heads of the onion in half rings and washed in a colander under running water. We spread on a paper towel.
- Dry onion cut with flour evenly and fry in a pan in vegetable oil until golden. Thanks to flour, the onion is not soft, but crispy.
- We spread the fried fish on the dish and cover with a layer of crisp on on top. You can sprinkle parsley with parsley.
- Fish with onions in Leningradski Submitted both hot and cold.
On a note: Not completely thawed fish carcasses are much easier to clean from scales.
Festive fish in Leningradski: Cooking tips
List of components:
- 800 g of fish
- 0.5 kg of potatoes
- 2 onion heads
- 100 g of flour
- 100 g of Dutch cheese
- 5-10 champignons
- vegetable oil
- salt and pepper to taste
- greens
Phased preparation of fish, fried with onions in Leningradskoye:
- Thawed fish carcasses divide into 2 halves of fillets without bones and scales.
- Grate dry carcasses with salt with pepper and roll on two sides in flour.
- Fry each carcass in vegetable oil in a pan.
- Peel the potatoes and cut the rings. Fry in oil until half -cooked and put on paper towels.
- Cut the champignons with thin slices and fry until the fluid evaporates.
- Grind cheese on a coarse grater.
- Lubricate the baking dish with vegetable oil. Put a layer of potatoes. Next, place fish and fried mushrooms. Sprinkle with cheese and place in a preheated oven for 15 minutes.
- We cut the onions, roll in flour and fry in vegetable oil. Using a slotted spoon, lay out on a paper towel.
- We transfer the finished fish to the dish. Sprinkle on onions and decorate with herbs. The fish is ready for serving on the table.
On thenote: Onion rings can be fried in a deep fryer. This will help improve taste and maintain a holistic shape.
Video: Best Fish for Dinner
