Paistettu Muikku
Paistettu muikku (PAHY-stet-too MOOY-koo)
Fried Vendace
Tiny freshwater vendace fish coated in rye flour and fried until shatteringly crisp, eaten whole as Finland's favorite summer street food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: lemon wedges, fresh dill
Accompaniments: mashed potatoes, rye bread
Instructions
-
1
Rinse vendace and pat completely dry with paper towels.
-
2
Mix rye flour, salt, and pepper in a shallow dish.
-
3
Toss vendace in rye flour until evenly coated. Shake off excess.
-
4
Fry in generous butter over medium-high heat for 2-3 min per side until deeply golden and crisp.
-
5
Drain on paper towels. Serve immediately with lemon wedges.
Did You Know?
At the Savonlinna market square, vendors fry muikku in giant iron pans over open fires, and the aroma draws crowds from blocks away.
Chef's Notes
Equipment Tips
- cast iron skillet
- paper towels
- shallow dish
Garnishing
lemon wedges, fresh dill
Accompaniments
mashed potatoes, rye bread
The Story Behind Paistettu Muikku
Muikku (vendace) is a small freshwater fish native to Finland's thousands of lakes. Fried in rye flour, it is the iconic street food of the Finnish lake district. The annual muikku season is eagerly awaited, and summer markets across eastern Finland center their offerings around these crispy little fish.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!