Fried Green Herring
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 fish (s), (green herrings)
- 80 g buckwheat, (flour)
- 4 grains pepper, ground in a mortar
- 1 pinch (s) sugar
- 3 egg (s)
- Olive oil, for frying
- butter
- 1 teaspoon salt, possibly more
Print Recipe
Pin Recipe Instructions
- Free the pegs from the fin, head and innards.
- Put the peg on your stomach, press the back of the peg with the heel of your hand so that it is almost flat, turn around again, grasp the bone at the beginning of the neck + detach it up to the tail, usually all in one go, possibly removing bones. Wash and dry the herring, mix the flour with pepper, salt + sugar, roll the herring in the flour, then in the eggs, stir with a fork, fry both sides of the herring + in the hot olive oil.
- When done, out on 2 plates.
- Let the butter get hot, briefly fry the leftover egg in it + pour over the herrings.
- Jacket potatoes + brown butter go well with it. You can also fry the green herrings with just flour.
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