Fried Herring

This classic preparation transforms salty preserved herring into a tender, flavorful appetizer. By soaking the fillets overnight, you significantly reduce the saltiness, allowing the natural taste of the fish to shine through. The double-dredging technique using flour, egg, and breadcrumbs creates a crisp, golden exterior that contrasts beautifully with the soft, flaky interior. Finished with a touch of butter, these fried herring fillets offer a rich, comforting bite. Perfect served warm as a starter, alongside lemon wedges, or as part of a casual seafood platter. It&# 226;ÂÂs a simple yet elegant dish that highlights traditional cooking methods.

Cuisine: Middle Eastern

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 282.0

Dietary: Vegetarian

Description

This classic preparation transforms salty preserved herring into a tender, flavorful appetizer. By soaking the fillets overnight, you significantly reduce the saltiness, allowing the natural taste of the fish to shine through. The double-dredging technique using flour, egg, and breadcrumbs creates a crisp, golden exterior that contrasts beautifully with the soft, flaky interior. Finished with a touch of butter, these fried herring fillets offer a rich, comforting bite. Perfect served warm as a starter, alongside lemon wedges, or as part of a casual seafood platter. It&# 226;ÂÂs a simple yet elegant dish that highlights traditional cooking methods.

Ingredients

4 fillets Salted herring fillets
1/3 cup Dry bread crumbs
1/4 cup All-purpose flour
1 Large egg
2 tablespoons Light cream
4 tablespoons Unsalted butter

Directions

1
Place the salted herring fillets in a bowl and cover with cold water.
2
Refrigerate overnight, changing the water once halfway through to reduce saltiness.
3
Drain the herring fillets and pat them dry with paper towels.
4
Mix the dry bread crumbs and flour together on a plate or piece of waxed paper.
5
In a separate shallow bowl, beat the egg and light cream together until combined.
6
Dredge each herring fillet first in the bread crumb mixture, then dip into the egg mixture, and finally coat again in the bread crumb mixture.
7
Melt 2 tablespoons of butter in a skillet over medium heat.
8
Fry the coated herring fillets in batches until golden brown on both sides, adding more butter as needed.
9
Transfer cooked fillets to a plate lined with paper towels to drain excess grease.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 282.0kcal

% Daily Value *
Total Fat 17.1g27%
Saturated Fat 9.9g50%
Cholesterol 87.1mg30%
Sodium 390mg17%
Total Carbohydrate 26.9g9%
Dietary Fiber 1.8g8%
Sugars 0.5g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soaking the herring overnight is crucial for reducing the intense saltiness of preserved herring. Do not skip this step.

Ensure the fillets are thoroughly dried before dredging to help the coating adhere properly.

For extra crispiness, you can use panko breadcrumbs instead of regular dry bread crumbs.

Serve immediately while hot and crisp. Pairs well with lemon wedges or a simple salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the coating may lose its crispness.

Keywords: fried, herring, fish, appetizer, crispy, breadcrumbs, egg, butter, pan-fried, seafood, salty, preserved, fillets, dredged, quick, easy, dinner, starter, traditional, homemade, savory

Read it online: https://www.chefs-mate.com/recipe/fried-herring/