The washed and cleaned from the skin and bones of fish are cut into portions in less oblique position along the muscle fibers that gently crushed with the flat side of a cleaver or wooden mallet. Add salt and seasoned with pepper, rolled in flour, dip in polurazbit egg white and fry in a small but highly heated vegetable oil. Of fat, which is fried fish, add a third of the butter, the washed and chopped parsley and peeled and cut into small cubes red tomatoes lightly fried and then douse with lemon juice. With so prepared sauce, seasoned with salt and crushed black pepper pour arranged on a plate or platter fried fish portions. Serve warm, garnished with boiled potatoes, flooded with Overdone butter and a slice of lemon.