Pickled Fried Herring Recipes

SCOTTISH OAT-CRUSTED FRIED HERRING

Steps:

• Wash the herring fillets and salt them well. Mix the mustard and cream in bowl and submerge the herring in the mixture. Let this stand for at least 10 minutes, and as long as an hour.
• Put the oats in a food processor or blender and buzz until mostly broken up. You want some of the oats to be flour, and some to be still recognizable as oats. Put the oats in a large bowl.
• Heat the oil or butter in a large frying pan over medium-high heat. Set out some paper towels nearby to allow the finished fish to drain. Dredge the herring in the oat mixture and fry until golden, about 2 to 3 minutes per side. Drain on the paper towels.
• Serve with beer and mashed potatoes, champ, colcannon or just simple boiled potatoes.

PICKLED, FRIED HERRING

Steps:

• Rinse herring and pat dry. Season with salt and pepper and drizzle with vinegar. Dredge herring in flour. In a pan, fry herring in hot clarified butter until golden-brown. Place herring, side by side, in a bowl with a rim.
• For the marinade, peel onions, ginger and carrots and cut into slices or rings. Combine vegetables with vinegar, 1/8 liter (approximately 1/2 cup) water, allspice, mustard seeds, bay leaves and 1 teaspoon salt. Bring to a boil. Marinade should taste very sour. Pour marinade over herring. Cover and chill at least 3 days before serving.

FRIED PICKLED HERRING

Steps:

• Pat the herring very dry with paper towels.
• Beat the eggs in a wide shallow bowl. In another bowl, stir together the bread crumbs and black pepper, to taste.
• Pour the oil into a large frying pan, until it is 1 inch deep. Over medium heat, bring the oil to 375 degrees.
• When the oil is hot, dip both sides of the herring in the egg and then the bread crumbs, making sure that it is entirely covered.
• Carefully place the fillets in the oil, making sure not to overcrowd the pan, and fry them for 45 seconds to a minute, until they are golden brown.
• Drain and serve immediately, topped with a sprinkling of red onion, tomato and cucumber.

PICKLED HERRING

Steps:

• Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
• In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
• Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.

PICKLED FRIED HERRING RECIPE

Steps:

• Wash the potatoes with skin, then boil them in salted water until soft, drain and peel. Optionally you can put some parsley stems and some caraway seeds in the cooking water.
• After peeling, cut the potatoes into 3-4 mm slices. I always let the potatoes cool down a little for this.
• Fry the potato slices on all sides in a coated pan with the oil at high heat.
• Cut the onion generously at the top and at the root, then halve and peel. Cut the onion halves into strips.
• Turn the potato slices in the pan and season with salt and pepper.
• Put the sliced onion strips in the pan and fry them at high temperature with the potato slices. Onions caramelize slightly in this way and create a wonderful sweetish aroma.
• Wash the tomatoes, cut into quarters and cut out the core. Fillet the skin or leave it on the flesh. Add tomato pieces whole or cut into strips to the potatoes. Refine the fried potatoes with salt, pepper, nutmeg, cayenne pepper and marjoram, optionally with freshly cut parsley and the butter. Keep warm until serving.
• Remove the fried herrings from the marinade and let them drip off on kitchen paper. Carefully remove the fillets and place them on the plate with the skin side facing upwards.
• Add the fried potatoes and serve quickly. Bon appetit!

PICKLED HERRING

Steps:

• Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.
• Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.
• Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;

PICKLED FRESH HERRING

Steps:

• Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.

PICKLED HERRING

Steps:

• Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
• Change water twice.
• To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
• Stir to dissolve sugar; let cool.
• Rinse the fillets with cold water and pat dry with paper towels.
• Cut fish in 1-inch pieces removing bones.
• Peel and slice onion.
• Separate slices into rings.
• Arrange herring and onion rings in alternate layers in sterilized jars.
• Cover with pickling solution and cap.
• Refrigerate at least 3 days before serving.
• The herring will keep up to 3 weeks refrigerated.