Clean the fish, separate the head, remove the entrails, wash. Across the ridge and on the tail with a sharp knife to make cuts to the bone every 0.7-1.0 cm., thereby cutting all the small bones and now we are not afraid. In cutting bones is the whole secret...

The prepared fish with salt, sprinkle with spices (what you like), you can RUB crushed garlic (the inner part of the abdomen or whole carcass) and roll in flour. Garlic may burn when frying, remember this. Small fish fry as a whole, and a major cut to pieces. Better fish to fry in the pan, which is heated evenly, with a thick bottom and walls. On a heated pan with oil put the fish and fry until Golden brown, turn and when second side is browned, reduce the heat and cover to fish are evenly roasted.

That's it, the fish is ready. I have a very large fish and had too "browned", so it is done inside. It is better to take fish 1 kg meat tastes better, looks more appetizing, and the crust not be burnt. Bon appetit!