The fish in vinegar

Wash the fish, salt, coat in flour and fry until golden brown. Put in pot and pour with pickle. Briefly boiled and then allow to cool. Fish is the best to eat the next day after preparation.
Ingredients:
1 kg fish fillets
oil
1/2 cup flour
salt
Pickle:
4 cups of water
1 cup vinegar
3 bay leaves, allspice
2 teaspoons of sugar
chopped onion