The translation is more accurately
"deep-fried cheese", usually prepared not on a pan but in "fritka" (colloquial name for deep frying pot) using at least 2 days old and thoroughly used palm oil. The age and history of the frying medium does give additional flavor to the end product. For sakes of authentic experience of a true post pub nosh at a food stall somewhere in "Horni Dolni" ("arse of the world", basically) this needs to be taken into account, as well as proper tartar sauce. I mean it.