Fried Vendace

Method

Pat the cleaned vendace dry with kitchen paper and season inside and out with salt and pepper. Mix the flour with a pinch of salt and pepper in a shallow dish, then lightly coat each fish on both sides, shaking off excess. Heat the butter and oil together in a large frying pan over medium-high heat until foaming. Once hot, carefully place the vendace in the pan and fry for 3-4 minutes on each side until golden brown and cooked through, working in batches if necessary. The fish are ready when the flesh flakes easily and the skin is crispy. Transfer to a warm serving plate, garnish with fresh parsley and lemon wedges, and serve immediately.