Paistetut Muikut with Garlic Butter

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp pan-fried vendace finished with sizzling garlic-parsley butter, served with rye bread and a crunchy radish-cucumber salad. This Finnish-inspired seafood recipe, ready in about 35 minutes, pairs rye flour, wheat flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Finnish cuisine 520 cal/serving

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Ingredients

700 g fresh vendace (muikku), cleaned, heads removed
80 g rye flour
2 tbsp wheat flour
1 1/2 tsp, divided salt
1/2 tsp black pepper
3 tbsp rapeseed oil
80 g butter
4 garlic cloves, minced
3 tbsp flat-leaf parsley, chopped
1/2 lemon, juiced
8 radishes, thinly sliced
1/2 cucumber, halved and sliced
1 tbsp apple cider vinegar
4 dark rye bread slices

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Lodge Seasoned Cast Iron Skillet - Quality Frying Pan for the Stove, Oven, Grill & Campfire - Includes Silicone Hot Handle Holder - Non-Toxic, Nonstick & Long-Lasting - 12 Inches
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Instructions

Step 1: Toss the radishes and cucumber with the cider vinegar and 1/2 tsp salt, then set aside.
Step 2: Pat the vendace dry. Mix the rye flour, wheat flour, 1 tsp salt and the pepper, and dredge the fish in it.
Step 3: Heat the oil in a large skillet over medium-high heat. Fry the vendace in batches for 2–3 minutes per side until crisp, then move them to a warm platter.
Step 4: Wipe out the skillet and lower the heat to medium. Melt the butter, add the garlic and cook for about 1 minute, until fragrant but not brown.
Step 5: Take the pan off the heat and stir in the parsley and lemon juice.
Step 6: Spoon the garlic butter over the fish and serve right away with rye bread and the radish-cucumber salad.