Clean the fish from pieces and entrails, cut off the head and make many cuts throughout the body without cutting through the spine, salt and pepper to taste. Thanks to these cuts, we will not feel small bones after frying.
In the abdomen, put onion sliced in half rings and one bay leaf. Roll in flour.
Fry in a large amount of vegetable oil until crisp.
Serve with potatoes, salads or just like that.