Make legendary Murmansk street food: fish 'nausea pies'

These pies with boiled fish in yeast dough are well-known to many northerners from school canteens and factory buffets in Soviet times. A reader of 51.RU shared with the editorial team the recipe for legendary fish pies, which are colloquially called «nausea pies». Shall we recall the recipe?

Ingredients

• Dough (yeast, soft);

• flour — 500 g;

• warm water — 250 ml;

• dry yeast — 1 tsp (or 20 g fresh);

• sugar — 1 tsp;

• salt — 1 tsp;

• vegetable oil — 2 tbsp.

Filling

1. White fish fillet (pollock, hake, blue whiting) — 300–400 g;

2. onion — 2 large heads;

3. salt — to taste;

4. black pepper — to taste;

5. bay leaf — 1 piece (for boiling fish);

6. a little lemon juice — optional.

For frying

• Odorless vegetable oil — 400–500 ml (for deep-frying).

How to cook

1. Dissolve yeast in warm water with sugar, let stand for 10 minutes. Add salt, oil, sift in flour and knead a soft dough. Cover and leave in a warm place for an hour.

2. Boil the fish in salted water with a bay leaf. Cool, remove bones (if any), mash with a fork.

3. Finely chop the onion and fry until golden on low heat. Mix with the fish, add salt, pepper, a couple of drops of lemon juice — this will give freshness without chemicals.

Shaping

• Roll out the dough into flat cakes, place the filling inside, pinch the edges.

Frying

1. Heat the oil to 170–180 °C (338–356 °F). Fry the pies until golden brown, place on paper towels.

2. Serve hot, with hot tea or homemade fruit drink.

Read about how to bake a delicious charlotte and pumpkin muffins, as well as how to make pickled cabbage, kolduny and classic Ukrainian borscht.

Earlier we shared a simple way to salt mushrooms and a recipe for mushroom caviar. We also told how to prepare a blueberry pie, vitamin fruit drinks for immunity and five seasonal soups.

Also read about how to prepare onion stuffed cabbage.