Fried herring frenzy: A festive delight for every table
Warm herrings, served straight from the pan, were prepared by me for Christmas, and my family was delighted. For New Year's Eve, they are demanding an encore. Luckily, this dish is quick to prepare.
Why did my family like fried herrings so much? I think one reason is that we rarely eat them. Typically, we prepare salads from these fish, submerge them in oil, or marinate them in vinegar. When served warm, they are equally delightful.
We eat them too rarely!
Preparing fried herrings is extremely simple. You just need to make sure to buy fresh and high-quality herrings, either fillets or whole. Fried herrings are best served with accompaniments that enhance their flavour without overpowering it. They go well with boiled potatoes with plenty of fresh dill. Served in this way, they can even be a main course. In Scandinavia, they are served with potatoes and a portion of cranberries.
For lunch and as an appetiser
If you want to serve fried herrings as an appetiser, simply offer them with horseradish or tartar sauce. Herbal sauces based on yoghurt or cream, with the addition of dill, chives, or parsley will also work well. Garlic is an interesting addition too. The fish will delicately absorb its aroma. They'll be so tasty that even some bread will suffice.
Fried herrings with garlic
Ingredients:
- 6 cleaned whole herrings or herring fillets,
- flour for coating,
- salt and pepper to taste,
- lemon juice to taste,
- 4-5 cloves of garlic,
- oil for frying.
Preparation method:
- Thoroughly clean, wash, and dry the herrings. Sprinkle them with lemon juice, rub with spices, and set aside for about 30 minutes.
- Peel the garlic and cut it in halves.
- Dry the herrings again, then coat them in flour.
- Heat oil in a pan and add the garlic cloves. Fry until golden brown, then remove them.
- In the prepared oil, fry the herrings on both sides for 5-6 minutes.
- Place the fried herrings on paper towels to drain excess oil. Serve hot.
