I always fry fish only “Leningrad style”, an unforgettable taste of Soviet canteens

In the last century, many student and work canteens served a simple but very popular dish, Leningrad-style fish. People's love for fried fish, which was served with fried onions and boiled potatoes, was explained not only by its low price, but also by its good taste. In addition, in terms of calorie content, nutrient content and nutrients, the dish is well balanced.
100 g contains:

• protein 6 g;
  
• fat 10 g;
  
• carbohydrates 12 g.

The total calorie content is 168 kcal.

How to fry fish “Leningrad style”

To prepare 2 servings of fried fish in Leningrad style you need:

• pollock 2 pcs. weighing 200 - 250 g each or one piece weighing 400 - 450 g;
  
• potatoes 350 - 400 g;
  
• onion 100 g;
  
• vegetable oil 80 ml;
  
• flour 50 g;
  
• salt.

1. Thaw the fish, gut it and fillet it. To prepare fish Leningrad style, you need to remove the backbone from the carcass, but leave the rib bones and skin.

2. Salt the prepared pieces of fish and dip them in flour.

3.Pour half the oil into a frying pan and fry the pollock on both sides until nicely browned. The crust of the fish should be crispy, and the middle should be soft and juicy.

4. Boil the potatoes, it is better to do it in their skins. Peel, cut into slices, dust with flour and fry in oil on both sides.
5. Chop the onion, salt it and fry in oil until it changes color slightly.

6. Leningrad-style fish is served with onions and potatoes as a second course.

The following types of white meat fish are suitable for this recipe:

• cod;
  
• navaga;
  
• hake.

It takes 1 hour to prepare Leningrad-style fried fish. The presence of fish dishes in the diet at least twice a week has a positive effect on the well-being of people of any age.