Fish to gut, clean, wash and dry. (In the recipe as the Georgian kitchen, cook recommends trout, but I only had the pike perch. It and was prepared!))) In a pan heat vegetable oil. Put the fish, fry on both sides until tender, about 6-7 minutes.

Garlic with salt to taste, carefully to pound, diluted with boiled water to the state of thick cream. Ready fish to lay out on a dish and pour garlic sauce (carefully, with a spoon).

Serve hot. Bon appetit!