Good way for crunchy fish crisps

When you catch a mess of undersized (no more than 2" long) panfish (in the US: bluegills, perch, rockbass, leftover minnows from the bait bucket; in Poland: roach, rudd, bleak, perch, bream), clean and scale them, dry well and fry in deep oil to a deep golden brown. The bones will dissolve and, after sprinkling with salt, you can crunch and munch them like a tasty snack, getting the full benefit of the calcium.

I suggest that you cook this way a baby-crucian. Delicious!

Karaski w śmietanie (crucians stewed in sour cream -- kak nazywajetsja eto pa russki?) are frequntly found on the pages of Old Polish culinary texts as a favourite Wigilia dish. I can't imagine how the Poles of yesteryear (and otehr Slavs) dealt with all the tiny pin-bones esp. when the little fish were drencehd in sour cream sauce. Must've been really messy tio eat?

Very similar. Karasiki v smetane.
ru.geniuscook.com/bljuda-iz-moreproduktov-i-ryby/karasi-zapechjonnye-v-smetane

It's a popular dish in Russia. :)