AI GeneratedFinnishEasynordic · Finland
Muikut
Tiny lake vendace fish coated in rye flour and pan-fried in butter until perfectly crispy — a summertime delicacy at Finnish market squares and lakeside cottages.
30 min 4 servings
nut-freehalal
Tiny lake vendace fish coated in rye flour and pan-fried in butter until perfectly crispy — a summertime delicacy at Finnish market squares and lakeside cottages.
Allergen Warning
Contains: gluten, dairy, fish
Equipment needed
stovetop, pan
Clean vendace by gutting them, leaving heads on or removing as preferred
Mix rye flour with salt and white pepper on a plate
Toss the vendace in the seasoned rye flour, shaking off excess
Heat a generous amount of butter in a large skillet over medium-high heat
Fry vendace in a single layer for 2 to 3 minutes per side until golden and crispy
Work in batches to avoid crowding the pan, adding more butter as needed
Drain briefly on paper towels
Serve immediately with lemon wedges, fresh dill, and mashed potatoes
Storage Instructions
Best served immediately while crispy. Refrigerate up to 1 day but crispiness is lost. Reheat in a hot pan or oven at 200C. Do not freeze.
Cultural Context
Muikku (vendace) is a tiny freshwater fish found in Finland's pristine lakes, and frying them in butter with rye flour is the national summer food. The Savonlinna market square and lake Saimaa region are famous for the best muikut in Finland.