Lugansk-style fish
Description
The dish is prepared without unnecessary complications. I found the recipe for Luhansk-style fish somewhere on the internet. According to the woman who posted it, she wasn't the original author either and had seen the recipe in some magazine... In short, the origins are lost, and the dish's origin remains "shrouded in mystery." The only thing I know for sure is that using this recipe, you can cook any inexpensive, lean fish such as hake, pollock, or cod. Actually, the secret of this simple dish lies in the generous amount of onion—meaty, juicy fish like mullet or bighead carp don't really need it, but for drier varieties like hake or pollock, "soaking" in the onion sauce is highly beneficial: the taste and aroma become much richer! They say that Luhansk-style fish turns out excellent when made with carp—I readily believe it, but we rarely eat carp, so I haven't tried it myself. The dish is now ready to be served.
Instructions
- 1
Step 1
Cut the fish into pieces. Salt and pepper. Let it sit for about 10 minutes to marinate.
- 2
Step 2
Coat the fish in flour.
- 3
Step 3
Peel the onion and slice into half-rings or julienne.
- 4
Step 4
Heat a pan with vegetable oil. Fry the fish until golden brown on one side. Flip over.
- 5
Step 5
Place the onion on top of the fish, cover the pan with a lid, reduce the heat, and cook for about 10 minutes—until the onion becomes translucent.
- 6
Step 6
Mix the onion with the fish and cook uncovered for a few more minutes. Serve the fish hot, with mashed potatoes, boiled rice, or a side of fresh vegetables.