If you take frozen fish fillets, then defrost not to the end, so it is easier to cut. Cut a little obliquely pieces with a width of 2-3 cm, put in a bowl.

Cut the dill and sprinkle it over the fish. Make a marinade. In 1 Cup water add 2 tbsp vinegar and 2 tbsp oil. Pour this mixture into the fish.

Salt two or three very large pinches of salt and sprinkle with black pepper. (The acid in vinegar neutralizes some salt, this is within reasonable limits there is no fear of oversalt). All mix and leave for 15 minutes. (Anticipating the question of lemon juice I should note that I tried to cook this fish once and I didn't like the fact that the fish must be stable slightly sour tinge in finished form, and with lemon juice, I didn't, and the dish was tasteless, you can try it both ways and decide which option is yours.)

Make a batter. In a bowl mix 2 tbsp. flour, 1,5 cups water, 1 egg, a pinch of salt, a pinch of sugar. Stir to avoid lumps. The batter is thicker than for pancakes, the consistency of thick cream. Fish in our marinade very watery, we do not need this do not hesitate and squeeze it properly.

Take a handful, wring, threw in the dough, each slice flattened, dipped from all sides and put to roast on a hot pan with vegetable oil.

Fry until Golden and turn over the whole frying process takes a matter of minutes, fillet and so thin, and even marinated, consider preparing... Those who have fryer can use it.

Next, spread the pieces on paper to soak up excess oil, and serve. Garnish this fish is ideal vegetable salads and mashed potatoes.