Clean the fish. Season it with salt, Vegeta (food supplement with vegetables), marjoram, grind garlic, pepper, oil and white wine or lemon juice. Leave the fish to flavor for at least few hours. Heat the oil with some margarine to high temperature. Put the fish into hot oil and fry it first on one side until it is crispy brown and then the same on the other. If the fish is split put the inner side into the oil first and then the side with the skin. Fish with this kind of seasoning is good for grilling as well. The most suitable fish for frying are trout, tench, chub and pike.
Recipe by Tomaž Čučku summarized by Metod Korošec