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.