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Leningrad-style fish
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Leningrad-style fish

60 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Twenty years ago, it was served in almost all cafes and canteens of the Northern capital (and far beyond its borders). Today, Leningrad-style fish has become a rarity in public catering, so if you want to relive (or try for the first time) the taste of this dish, you'll have to cook it yourself. Fortunately, there's nothing complicated about it—the recipe for Leningrad-style fish is extremely simple. It's also budget-friendly: traditionally, this dish is made from the most affordable white fish, such as pollock, hake, or cod. Of course, if you prefer, you can use more "noble" fish like pike-perch or mackerel, but Leningrad-style fish is essentially a student dish, meaning it should be inexpensive. In Soviet culinary tradition, this fish was usually served with canned peas—today, the choice is much wider: olives, capers, fresh or marinated vegetables make excellent accompaniments. The dish is now ready to be served.

Instructions

  1. 1

    Step 1

    Step 1

    Clean the fish, remove the innards, wash and fillet.

  2. 2

    Step 2

    Step 2

    Salt, pepper, and coat in flour.

  3. 3

    Step 3

    Step 3

    Sear in a well-heated pan with vegetable oil (for convenience, you can cut into pieces, but if you are serving the fish on a shared platter, it's better to keep it whole).

  4. 4

    Step 4

    Step 4

    Wash the potatoes, peel them, dry, cut into your preferred shape (for example, julienne or slices), and fry until half-cooked. Place on paper towels.

  5. 5

    Step 5

    Step 5

    Slice the mushrooms and sauté over high heat until golden brown.

  6. 6

    Step 6

    Step 6

    Grate the cheese on a coarse grater.

  7. 7

    Step 7

    Step 7

    Place a layer of potatoes in a heatproof dish (don't forget to season it with salt!), then add the fish and mushrooms. Top with grated cheese. Place in a preheated oven at 180°C for 20 minutes. While the fish is baking, slice the onion into half-rings, coat in the remaining flour, and quickly fry over high heat until golden brown. Remove with a slotted spoon and place on a paper towel.

  8. 8

    Step 8

    Step 8

    Place the onion on the cooked fish. Carefully transfer to a serving dish or serve directly in the baking dish.