Fish can be any. I had a pike perch. Walleye fish a little dry so very good with gravy, cutlets or marinated.

Fish cut into wide pieces, cut off the fins. Along the ridge to divide into two parts. It is possible to do if the fish pieces are uvarivaetsja or baked. And when frying the fish begins to "squirm" (I call this process), i.e., the rib portion may be turned out (due to the tightening of the skin). In General, if you want beautiful pieces, I recommend doing so. Especially so also the fry, the pieces are beautiful and evenly roasted.

Pieces of fish lightly with salt, roll in flour and fry. Not saerifice, fish then so zagotovila.

Onions cut into half rings and simmer, stirring occasionally, bring to Golden state. Onions should be potomitsya. In tomato juice add salt, sugar, vinegar, ground black pepper, a pinch of ground cloves (try out, taste all different, and the taste of tomato juice may be different). Pour the onions, bring to boil and boil for 1-2 minutes.

The fish put in the pot: a layer of fish, layer of marinade with onions, etc. All the fish pieces should be marinated. Bring to a boil, as the boil - off. I got the divider of fire, which is not overjoyed, because had not risked (in a pot) and brought to the condition in the oven.

The fish is ready. If you wait (don't eat piping hot) and give the fish to infuse and to soak up the flavor of the marinade, you will get pleasure from this dish. Is this fish in a hot, warm and cold, which is very convenient.