Tench gutted, cut off head and tail, rinse thoroughly under running water. Someone who likes "tinkered" with the head, then cutting it off is not necessary. In any case, do not try to clean off Lin scales: the battle will be lost, so it is small and all of the delicious taste in the skins, which will be similar to the deep fried skin of the chicken. Cut into pieces a La carte.

On a heated pan pour the oil and sprinkle with salt. It seems to me that in this way the salt is evenly distributed and the fish will never be salty.

To breaded pieces of Lin in flour mixed with ground pepper

...and put on the pan

Here's the fish turned out, and the skin...m-m-yummy!! With salted cucumber and greens went well!!