Fried Herring

Summary

Ingredients

• 8 fish (s) (green herrings or mackerel)
• 2 large onions
• 8 grains pepper
• 1 bay leaf
• 50 g mustard seeds
• 1 tablespoon salt
• 4 tablespoon flour (wheat flour)
• 250 ml vinegar (10%)
• 250 ml water
• 2 tablespoon fat, for frying

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Instructions

1. Clean, wash, pat dry the fish and season with salt. Then bread with the flour and fry vigorously on both sides. The fish can also be fried one at a time. Finished fish are carefully lifted out of the pan and kept warm.
2. In the meantime, bring the water to the boil with the sliced onions, 1 tablespoon of salt, pepper and mustard seeds and bay leaves. After about 2 minutes add the vinegar and let it boil for a short time. Pour a little cold over the still warm fish so that they are covered.
3. After cooling down completely, the fish can be served immediately. It tastes better, however, if it has had at least 2 days to steep it. In the case of large fish, it is better to wait a day longer. If stored in a cool place, the fish will keep for at least 2 weeks. It tastes very good with jacket potatoes or fresh rolls.