Many people find baked fish tastier than fried. In that case, the fish must be cleaned, washed, salted, and wiped dry. Paint the entire fish thoroughly with oil and set it on a dripping pan in the oven. When it has baked slightly, generously sprinkle with rusk crumbs, and baste it frequently with its own juices until done. But only large fish are suitable for baking. Small fish such as navaga, smelts, cisco, crucians, graylings, perch, etc.* must be fried whole on top of the stove as indicated above, after making 3–4 slits along the spine of each fish. To serve, sprinkle with parsley and arrange in a circle, like a well.
Serve fried potatoes and one of the following with the fish: salted cucumbers; lettuce salad; beet salad; marinated beets; chicory salad; fresh cucumber salad; apple, cherry, plum, and apricot compote; potato salad; potato and beet salad; shredded cabbage; cherry sauce; red currant sauce; walnut sauce; strong sauce; brown sauce; sour-sweet sauce.