Fried fish

You can fry different fish: carp, crucian carp, carp, bream, ide, asp, saffron cod and other fish species. Cut large fish into pieces so that it is better fried. Small fish can be fried whole, gills removed. For frying, you can use vegetable oil, combined fat, ghee. Cut the cleaned and washed fish into pieces, season with salt and pepper and leave for 10 minutes. Pour out the excess liquid, then roll the pieces of fish in flour or breadcrumbs on all sides, and fry in a well-heated frying pan with oil. Fry the fish on all sides until golden brown. Then, for better frying, if the pieces are large, cover the pan with a lid and hold on fire for 5-7 minutes, or bring to readiness in the oven.