Cleaned fish breaded in flour. Flour for breading mix with salt and pepper to taste.

Fry our fish in oil and add to the bowl. If you fry the big fish, then before you fill it with the marinade, remove large pieces of bone.

To prepare the marinade for the fill of our fish. In water, cook carrots and onion (and don't say "yuck!", boiled onions in this marinade is very tasty!) Water take as much to cover the fish. 2 kg fish - about 1 or 1.5 marinade. So, put the water, salt, sugar, pepper and Bay leaf and boil it with carrots and onions until soft carrots, but not rasarite, the pieces should be even and soft, but not to lose shape. At the end of cooking add vinegar. Now about the vinegar: I have it 30% if you use vinegar 9%, it needs more; it will probably about a Cup. So, this quantity must be taken into account when metered water for the marinade. Taste the marinade should be not sharp, but still the acidity should clearly be felt. Again when preparing the marinade, each takes into account your taste.

Give the marinade to cool and pour our fish. Cool the marinade completely optional, it can be hot, but not boiling for the whole fish. But if you take big fish and removed after roasting ranges, it is best to fill in the pieces almost cold marinade that our pieces do not lose shape.

You can eat our fish so! You can simply with bread or a bun or on a festive table set; for a snack a fish is also an excellent choice. Bon appétit!!