Fish and chips but make it more Finnish

Fish and chips is a popular British dish, but we are not British, we are Finnish. So, here’s a quick, delicious and affordable recipe for dinner or lunch, based on one of Finns favorite dishes: fried vendace (fish also known as European whitefish, Common whitefish or Lavaret).

In this recipe our fried fish is accompanied by hash browns made from potatoes and Jerusalem artichoke (a.k.a sunroot, sunchoke, wild sunflower, topinambur, or earth apple) to add a gourmet touch, and chopped eggs. You can also serve this Finnish delicacy with mashed or boiled potatoes if you prefer.

Fried vendace with Jerusalem artichoke hash browns

For four

• 600 g (21 ounces) gutted vendace
• 150 g (5,3 ounces) butter
• 500 g (18 ounces or ~1 pound) potatoes
• 500 g (18 ounces or ~1 pound) Jerusalem artichokes
• 1 clove of garlic
• 2 onions
• 4 eggs
• 1 bundle of fresh chives
• 1 bundle of Italian (flat-leaf) parsley
• 1 lemon
• salt
• oil for frying

Rince and dry the vendace, and season lightly with salt. Grate the peeled potatoes, Jerusalem artichokes and garlic, and mix togerther. Add 2 tsp salt and mix again. Divide the mix into 4, and shape into thin patties, approx. 15 cm (6 inches) in diameter.

Heat up your skillet or frying pan to medium heat, and add a little oil. Fry the patties one by one, for about 5 minutes per side. Add a tablespoon of butter to the pan about half way through.

When done, move the fried patty on a baking tray lined with baking paper. When all four are done, bake for 10-15 minutes in 200 °C (390 °F).

Boil the eggs to hard, about 8 minutes, and let them cool in cold water. Peel and dice the eggs. Chop the parsley and chives and mix in with the boiled eggs. Season with 1 tsp of salt. Peel and slice the onions, then cook in butter. When done, add the juice of half a lemon. Mix the onions into the eggs.

Heat the pan to hot and add a little oil, add some vendace with 2 tbsp butter. Fry until the fish get a nice beautiful golden brown color, and season with lemon juice.

It’s best to fry your vendace in 4-5 batches, if the pan is full, your fish will get mushy.

Serve the fried vendace with the eggs and hash browns.

— Mom of Finland

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