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Ingredients

Adjust Servings:
Herring – 4
Lemon – 1
Wheat Flour – 6 tbsp
Salt – to taste
Ground Black Pepper – to taste
Sunflower Oil – 6 tbsp
Yellow Onions – 2

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Fried Herring

Fried Herring

  • 40 min
  • Serves 8
  • Medium

Ingredients

Recipe

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We are used to the fact that herring must be either salted or pickled. However, this fish is no worse than any other that we usually cook over heat: hake, pollock, cod, flounder. Today, Cook It aims to encourage you to fill in this culinary gap and cook a mountain of delicious fried herring!

Don’t worry about the smell: if you cook the fish according to our recipe, all you will feel is its mouth-watering aroma. By the way, people in the Nordics also use this frying method. As you know, fish is the key ingredient in their local main courses. For this recipe, you will need medium-sized fresh-frozen herring. If the fish is covered with a white crust of ice or deformed, the product was thawed and re-frozen. Avoid purchasing such a product.

Steps

1
Done

Clean and gut the herring, remove the fins and head. Cut the fish into pieces and drizzle generously with lemon juice. Let sit for 10-15 minutes.

2
Done

Pour flour into a bag, add salt and pepper to taste, mix. Transfer the fish into the bag and shake vigorously to coat. The flour should completely cover the pieces.

3
Done

Heat sunflower oil in a frying pan, add the pieces of fish. Fry, uncovered, on both sides until golden brown.

4
Done

Slice onions into thin half-rings and brown in the same oil under a lid. Place the fried onions on top of the fish.

Tip: if the fish contained caviar or milt, roll them in flour and fry. Serve fried herring with fragrant and creamy mashed potatoes topped with butter and garnished with ground black pepper, scallions, or fresh thyme leaves. Enjoy!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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