Fried Herring
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
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