Pan-fried vendace
Fancy Ravioli
Traditional pan-fried vendace is a classic Finnish market dish. The fish are coated in rye flour and fried in plenty of butter to a golden and crispy finish.
Ingredients
| 500 g | cleaned vendace |
| 150 ml | coarse rye flour |
| 5 ml | salt |
| 3 ml | white pepper |
| 50 g | butter |
Instructions
Prepare the breading
Mix 150 ml coarse rye flour, 5 ml salt and 3 ml white pepper on a plate or in a plastic bag.
Bread the vendace
Dry 500 g cleaned vendace with paper towels and roll them in the rye flour mixture until evenly coated.
Heat the pan
Heat a frying pan and melt half of the 25 g butter until it stops foaming and takes on a little color.
Fry the fish
Place half of the breaded vendace in the pan and fry for 3 minutes per side until crispy.
Fry the remaining fish
Remove the cooked fish to a serving platter, add the remaining 25 g butter to the pan, and fry the remaining vendace in the same way until golden brown.
Information
- This recipe serves 3 people
- The cooking time is 25 minutes
- Dish type: Main
- Main protein: Fish
- Main carbohydrate: Grains
- Fancy Ravioli