Peel potatoes, cut into round pieces and fry until Golden brown in a deep frying pan, level, turn off the fire.
Mix flour with salt and pepper and roll the pieces of walleye, shake off the excess.
Fry on high heat in a hot pan in vegetable oil pike perch on both sides, quickly put on the potatoes, put the Bay leaf on top.
Peel the onion, cut into half rings and fry in vegetable oil.
From tomato paste, sugar, salt, pepper and water to make tomato sauce, adjusting to your taste.
Pour the sauce into the onion and let it sit for 5 minutes.
Pour tomato zazharku on fish and potatoes-it should cover the fish.
Put on the fire for 10 minutes without a lid to boil water, cover and put out another 15 minutes.
Turn off the heat.
Remove the Bay leaf, cool or eat hot.