fried char

Fried fish, maybe not everyone likes it, someone prefers to chew a piece of meat. But the char (you will agree that you did not cook it often) fried like this, in an abundance of oil, like those chebureks, is suitable for any holiday, indeed, decorating the table, and is useful for breakfast, lunch, and dinner, as it has to be.
And it's not difficult to cook. Except that it's slippery. That's what the CHAR is for.

1 If the char is frozen, completely defrost it.There is no need to hurry here. It is easier for the bones to come out of the fillet with a ridge.
2. Thoroughly rinse the fish in running water, while removing unnecessary odor. Although the fish is red, it enters the river from the sea.
3. I cut off the head and tail (on the ear - it will not yield to the taste of salmon ear). I make two incisions along the ridge, and cut out the ridge. I get two layers.
4. Depending on the size of the fish, I cut these layers into four or six good portions. A large piece tastes better, and it turns out juicier after frying.
5. Salt and pepper with ground black pepper. Of course, to taste, you can also pepper with a mixture of peppers - black, white, green, pink.
6. I roll in flour. And don't be greedy here. The char is not so fat when it is fried in flour, it will not dry out.
7. Fry on medium heat for three minutes from the side of the scales, and then turn it over to the other side and for another two minutes until delicious crusts, no more. Five minutes is enough to be ready.
Can be decorated with green onions.
Is eaten without a side dish immediately with hot, not cooled pieces.
If served, then with anything - from potato souffle or fried potatoes, or fries, to buckwheat porridge, sauerkraut, just with cucumbers fresh or salted. Fantasize, try.