For this recipe you will want to buy capelin bigger - it is easier to carve. Each fish cut off head and tail, cut the abdomen and remove all the extra. Then carefully remove the tail and ventral fins. Gently pry up the fillet at the tip of the tail, hold the nail towards the head. Bone needs to move carefully. If not, small bones to remove separately. They are removed easily enough. A similar operation is produced on the other side of the fish. After removing the fillet remove the dorsal fin and put the finished fillets on a plate.

When all the fish would be cleaned in a separate plate pour the breadcrumbs, salt the fillets and dip them in the breadcrumbs. Fry in a hot pan in vegetable oil until they Golden brown from both sides.

While fish is roasting, prepare sauce. Kiwi clean, cut into pieces and mash with a fork. Put in a gravy boat.

Fillet capelin removed from the pan, place the portioned plates and serve with sauce.