17/01/2010

Steikt síld - Fried herring

This recipe also works with mackerel and other fish of the herring family, just adjust the cooking times according to the size of the fish.

Serves 2:
2-4 fresh, whole herrings (depending on size)
1 medium onion
40 g butter or margarine or equivalent in vegetable oil
3-4 tbs rye flour or wheat bran
1/2 – 3/4 tsp salt
1/8 tsp ground white pepper
1/2 lemon
Parsley for garnishing

Clean the herrings (or get your fishmonger to do it): remove all innards and membranes from the body cavity, remove the spine and bones from the insides, cut off the tail and fins, scrape the slime from the skin. Remove the head if you would rather not have it on, but don‘t fillet the fish.

Peel and slice the onion. Mix together the flour or bran and the salt and pepper. Melt and heat half the butter and fry the onion in it until slightly browned. Set aside.

Put the remaining butter in the pan and heat. Roll the herrings in the flour mixture and put in the pan. Brown at medium-high temperature, lower the heat and continue frying for 3-5 minutes on each side. Remove and set aside.

Reheat the onion and spread over the herrings. Arrange lemon wedges around the fish and garnish with parsley.

Serve with boiled potatoes.

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