Perch rinse to remove the head, gut it. The scales are not rubbed off. All know how hard it is to clean a perch, especially the smaller ones. I understand that it is not very convenient then, but when pressed for time or just lazy, then the meat separates easily from the skin with scales. The eggs I lay separately.

Perch roll in salt and spices, what you like, it is possible and without them, and the eggs in salt and breadcrumbs. The fish match the black or sweet bell pepper crushed, rosemary, dill, garlic, finely chopped, onion, nutmeg, and savory. At this time I only used pepper and savory. As soon as the fish will be juicy again pavaresia it and massage the juice into the abdomen. Let stand 5 minutes.

Now you need to fry, the only difference is that at home I do it on a large flat pan with lots of vegetable oil, on both sides for 5 minutes until Golden brown, and naturally I round a pot pour 300 ml of oil and fry the perch in Sipadan oil, constantly turning the stick fish. Turns out fries with smoke. Crunchy snack is ready. Bon appetit!