Fried herring is not something I have tried before, so when I found a recipe for this in the caches – probably from an old Chef’s magazine – I obviously had to make it! I adjusted some of the amounts, and then I served them with mild garlic mayo – you can also easily use a chilli mayo or an aioli.
FRIED HERRING
SNACK/TAPAS:
6 fresh herring
200 ml dry white wine
grated peel as well as juice from eco-lemon
1 teaspoon dried dill
a little salt
200 grms wholemeal wheat flour
2 eggs, beaten
Rapeseed oil for frying
PREP:
Wash the herrings and remove fins. Cut the herrings into mouth-sized pieces. Stir white wine, lemon peel + juice, salt and dill together in a bowl and turn the herrings in it. Cover the bowl and place it in the fridge for 1-2 hours.
Pour the marinade from the herrings and dab them gently with a little paper towel. Then turn the herring pieces into eggs and then into flour. Pour oil into a small saucepan – it should be approx. 5 cm deep. Heat it until it boils if you stick the non-sulfur-coated part of a match into the oil. Put 3-4 pieces of herring in the oil and fry them until golden. Fish them up with a slotted spoon and place them on a kitchen roll. Continue frying until all pieces are deep-fried.
The fried herring is sprinkled with a little salt and served with dip immediately.
