Entree: Finland – Southern Finland – Paistetut Muikut (lightly floured fried freshwater fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (450 g) fresh vendace, cleaned (about 20–30 small fish)
- 1 cup (125 g) all-purpose flour, for dredging
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) vegetable oil for frying
- 2 tbsp (30 g) unsalted butter
- 1.5 lb (700 g) small new potatoes
- 1/2 cup (120 ml) sour cream
- 2 tbsp (8 g) fresh dill, finely chopped
- 1 tbsp (15 ml) lemon juice
- Lemon wedges, for serving
- Rye bread, for serving
- Lingonberry jam, for serving

Instructions

1. Rinse the vendace and pat dry thoroughly with paper towels. Season lightly with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper.
2. Place flour in a wide shallow plate and dredge the fish lightly, shaking off excess flour so they are evenly coated but not clumped.
3. Boil the new potatoes in salted water until tender, about 12–15 minutes; drain and keep warm.
4. Heat vegetable oil (1/2 cup / 120 ml) in a heavy skillet over medium-high heat until shimmering. Fry the vendace in batches—do not crowd the pan—about 2–3 minutes per side until crisp and golden brown. Add 2 tbsp (30 g) butter to the pan toward the end of frying for added flavor and spoon the foaming butter over the fish.
5. Drain the fried fish on paper towels and season lightly with a little extra salt while hot.
6. Mix the dill sauce by stirring 1/2 cup (120 ml) sour cream with 2 tbsp (8 g) chopped dill and 1 tbsp (15 ml) lemon juice; season with a pinch of salt.
7. Serve the Paistetut Muikut hot with boiled potatoes, rye bread, a dollop of dill-sour cream sauce, lemon wedges and lingonberry jam on the side.