For marinating any good fleshy fish. I have carp. As my husband says "good carp and sturgeon to argue". I have a good, and even Ikryanoye, but the eggs will go to ikranite, and the head and tail on the ear.

The fish is cleaned of scale, gut, cut into serving pieces, prisolit, roll in flour (if you are not afraid that it will stick to the pan during frying, you can not roll).

Fry on the pan. Not perezhivajte, and so it is then from this.

To prepare the roots. Chop the onion half rings, carrot and white root slices or polukruzhochkami.

Fry the onions, then add the roots. Fry on medium heat, until tender and lightly salt.

The fish add to the pot, sprinkling the roots. To prepare the marinade: 1 liter of water 1 tbsp of salt and sugar, Bay leaf, cloves, pepper. But do try, maybe you like podranea, a matter of taste. The marinade boil for a minute, carefully add 180-200g 6% vinegar.

Pour the fish marinade so that it only covered the fish (a maximum of half an inch at the top). Fish should not swim in the marinade, like in the aquarium, it will be watery, does not taste the same. Put the saucepan on the fire, bring to boil and boil for 1-2 minutes. When cool, put in refrigerator for 10-12 hours.

The evening did, and in the morning you can try this wonderful taste of the fish. The marinade thickened and gelled. Pickled vegetables are eaten under the form of a garnish for the fish. After 2-3 days it even tastier, nastoyaschiy. Tried to tell in detail. Among those who ate the fish I have - nobody was indifferent. Guess who'll cook for this recipe, will not be disappointed.