Summary

Ingredients

• 8 fish (s), herrings, green, fresh
• 750 ml vinegar (white wine vinegar)
• 750 ml water
• 1 lemon (s)
• 1 cup oil for frying
• 100 g flour
• salt and pepper
• 3 large onion (s)
• 5 bay leaves
• 2 tablespoon mustard seeds
• 1 tablespoon juniper berries
• 1 teaspoon pepper - grains, black
• 4 tablespoon sugar
• 1 teaspoon salt
• 1 chilli pepper (s), dried
• 0.5 teaspoon ½ dill
• 0.5 teaspoon ½ allspice
• 2 carnation (s)

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Instructions

1. Peel and wash the herrings and cut off the heads. Pat dry and drizzle with lemon juice. Season with salt and pepper and turn in flour. Heat some oil in a pan and fry the herrings one after the other until golden brown on both sides. Depending on the size, this takes 3 to 4 minutes per page. Allow to cool and place in a sufficiently large container with a lid.
2. Cut the onions into rings. Boil the white wine vinegar with the water, sugar, salt and the remaining spices for about 5 minutes. Remove from heat, add the onion rings to the hot marinade and let cool.
3. Pour the marinade over the herrings and leave to stand, covered, in the refrigerator or a cool cellar for at least 2 to 3 days.