Ingredients
Method
- Start by rinsing the vendace under cold water, ensuring they are clean and free of any scales or impurities. Pat them dry with a paper towel.
- Season the vendace with salt and pepper, both inside and outside of the fish. This will enhance the flavor.
- Place the rye flour (or all-purpose flour) in a shallow dish or plate. Dredge each fish in the flour, making sure they are fully coated. Shake off any excess flour.
- Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.
- Carefully place the coated vendace into the hot oil, ensuring they are not overcrowded in the pan. Fry them for about 2-3 minutes on each side, or until they turn golden brown and crispy.
- Once cooked, transfer the fried vendace to a paper towel-lined plate to drain any excess oil.
- Serve the Paistetut muikut hot with lemon wedges on the side. This adds a tangy touch to the dish.
Nutrition
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