• Dried, gutted vendace 600g
  • Rye flour
  • Mayonnaise 2 dl
  • Garlic clove
  • Olive oil (or affordable alternative)
  • Butter

First, make your mayonnaise or purchase ready-made mayonnaise and place it in a container. Squeeze the garlic clove into juice and add to the mayonnaise. Stir well and chill in the refrigerator.

Put a large amount of olive oil and a tablespoon of butter into a pot. Use a grease shield for protection. On a second burner, place another pot to warm slowly and add a small amount of oil. Allow the oil and butter to warm up until the blend is mixed.

Add your first batch of vendace to the frying pot, enough to form a single layer of fish. Sprinkle on a fine layer of salt and rye flour. When the fish are already slightly hardened, turn them and add another sprinkle of salt and flour. Fry them for a short time until they are ready and then place them in the second pot. Do not put a lid on the pot or the vendace will soften. Add your next batch of vendace to the frying pot and repeat the process. If the oil level drops, you can add more while cooking.

Serve with fried potatoes and onion gravy. Fried vendace also makes a great addition to salads.