Salad with fish and mushrooms

Cut the fish fillet across the fibers into thin slices, roll in flour mixed with salt and pepper. Fry in vegetable oil. Slice the mushrooms and fry until tender. Cut the onions into large rings and fry until golden in vegetable oil. Cool everything. Put a layer of fish on the dish, cover with half of the mayonnaise on top. Distribute mushrooms with an even layer, pour with the remaining mayonnaise, distribute onions over the surface. Put soak in the refrigerator for 2-3 hours.