Capelin in the oven with a crust

Thaw the capelin if necessary. We clean the big fish. The small one can be left intact. First we cut off the head. We cut and clean the insides. Be sure to remove the black film from the inside of the abdomen, otherwise the dish will be bitter. We transfer the fish to a colander. We wash them under cold water. Dry with paper towels.
If you want to neutralize a specific fish smell, sprinkle the fish with lemon juice before cooking. Or put a few lemon or orange peels on top.
In a bowl, combine flour with salt and ground black pepper. If desired, add seasoning for fish dishes and garlic passed through the press. The fragrance will become brighter.
Breadcrumbs can also be used as breadcrumbs.
We roll each fish in breadcrumbs. To facilitate and speed up the process, pour the flour into a regular bag. Put the fish there. Shake the bag several times. So the capelin is completely and evenly panicked.
Tightly pressing each other, we spread it "jack" on a baking sheet.
Cover the baking sheet with foil or baking paper. Then it will be easier to wash it.
Preheat the oven to 180 degrees. We are sending our fish to the last "voyage". It is baked for about 20 minutes until a golden crust forms. There is no need to turn it over.
Everyone's ovens are different. The baking time may be less or slightly longer. The main thing is not to over-dry the fish, otherwise it will turn into crackers.
Ready capelin can be sprinkled with chopped dill before serving. Decorate with cherry tomatoes, olives, sprigs of fresh herbs. It turned out beautifully and very appetizing! We're trying. Such a nondescript fish, but how delicious it is!
A suitable side dish for hot fish will be mashed potatoes or crumbly stewed rice.
Chilled capelin with a crispy crust is the perfect snack for beer.
Bon appetit!