You will need
    • fresh or thawed fish - 1 kg;
    • onion - 1 PC.;
    • carrots - 2 PCs.;
    • vegetable oil - 1-2 tbsp;
    • 2 pans for frying.
Prepare the fish carcass for roasting. If the fish is frozen – first of all defrost it. Then clean, gut and scrape the scales. Very convenient to cut the fish with a knife with long thin blade. Cut off the inedible parts - the head, tail and fins. Make a long incision on the back along the spine and separate the meat from the bones. You must have two halves boned, but with skin. If desired, you can remove it.
Rinse again obtained fish fillets, cut into serving pieces and dry on a paper towel. Then season with salt and pepper. Can use ready seasoning for fish. Leave the fillets to rest for about 15 minutes – the fish zamarinuetsya and will not fall apart when frying. If you are cooking sea fish – add a little lemon juice, it will block odor.
Prepare onions and carrots – wash them and clean. Slice onions into thin half-rings, carrot grate on a coarse grater.
Prepare the pan where you will fry a fillet. Make sure it was completely dry, otherwise the oil will splatter. Put it on medium heat and pour a little vegetable oil.
When the oil is hot, gently place in the pan the pieces of fish. If necessary, slightly reduce the heat.
While the fish is roasted on one side, in another pan sauté in small amount of vegetable oil onions and carrots.
After 7 minutes from start of cooking fish, gently flip the pieces and place on top of the browned vegetables. Cover and reduce heat to low.
After 10 minutes, fried fish with onions and carrots will be ready. Decorate the finished dish with fresh herbs and garnish serve boiled potatoes.