- Cut the fish along the spine, remove it. Cut the filet with skin and bones into portions holding the knife at 30-40o.

– Boil the peeled potatoes in boiling and slightly salted water until ready. Cool

– Salt, pepper and flour the fish pieces in part of the flour. Fry in a buttered red-hot frying pan at 340^oF (170^oC) until crusty, then warm up in oven over 340^oF (170^oC) or fry until ready at very low heat.

– Slice the peeled onion, flour in the rest of flour and cook in oil until crusty. Oil/onion ratio 4:1.

– Slice the peeled potatoes and fry in oil until golden brown

– Put the fish slices in the middle of a plate, dress them with the oil and lay the fried potato slices fan-shaped around the fish. Put the fried onion on the fish pyramid-shaped.