Traditional "Swedish Fried Herring"

Traditional "Swedish Fried Herring"
 
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This recipe was uploaded
by MK75

 
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Ingredients

Ingredients
Method
 
  • For 4 portions
  • 1. 600 gr cleaned and gutted herring (approx 1 kilo ungutted)
  • 2. Breadcrumbs (for coating)
  • 3. Salt and white pepper
  • Butter for frying
  • Parsley
  • Serve with mashed potatoes, (melted butter), lingonberry jam and freshly grated carrots. Parsley for garnishing.
Gutting the herring (if your fishmonger hasn't done this).

Use a pair of scissors for gutting. Cut off the head and the tail end of the herring. Cut open the belly by inserting the scissors at the tail end and cut towards the head end. Gut the fish by scooping out the intestines with your hand. Remove the back bone by pulling it from front to back (this is easier done if you leave fresh herring in cold water in the fridge for a few hours). Remove fins (most important to remove the 'dorsal' fin). Rinse out the cavity under cold running water and make sure any "black lines" on the fish flesh are removed. The skin on the herring is thin and adds flavour when cooking so leave this on. Now to the cooking....

Put some salt on the meat side of the fish.
Mix breadcrumbs, salt and white pepper and place mixture on a plate. Use plenty of salt and don't be afraid of the white pepper either.
Coat the skin side of the fish in the mixture (make sure there's plenty of the breadcrumbs mixture on the skin side as some of it may fall off when frying). Fold each herring (from front to back) - skin side out.

Fry in plenty of butter turning once (3-5 mins on each side). Make sure it's nice and crispy before turning. Alternativley melt a big knob of butter on a baking tray and cook in the oven - 200 degrees for approximately 20 -30 mins turning the fish halfway through.

Serve with creamy mashed potatoes, carrots, lingonberry jam. Garnish the mash and fish with freshly chopped parsley. Optional - serve with melted butter over the mash and fish.

Traditional "Swedish Fried Herring"

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This recipe was uploaded by MK75

 
 
I thought I'd add this recipe as it is both a simple and delicious dish to make. For "international" viewers I recommend that you make a trip to IKEA (food shop) before cooking this as the dish should be served with lingonberry jam/sauce ;-). Some people argue that you can replace the lingonberry with cranberry sauce but I wouldn't recommend this. Also, when shopping for the herring try and get the smaller fish as the original recipe uses "Baltic herring" which is a smaller version of the more common "Atlantic herring".

Method


Gutting the herring (if your fishmonger hasn't done this).

Use a pair of scissors for gutting. Cut off the head and the tail end of the herring. Cut open the belly by inserting the scissors at the tail end and cut towards the head end. Gut the fish by scooping out the intestines with your hand. Remove the back bone by pulling it from front to back (this is easier done if you leave fresh herring in cold water in the fridge for a few hours). Remove fins (most important to remove the 'dorsal' fin). Rinse out the cavity under cold running water and make sure any "black lines" on the fish flesh are removed. The skin on the herring is thin and adds flavour when cooking so leave this on. Now to the cooking....

Put some salt on the meat side of the fish.
Mix breadcrumbs, salt and white pepper and place mixture on a plate. Use plenty of salt and don't be afraid of the white pepper either.
Coat the skin side of the fish in the mixture (make sure there's plenty of the breadcrumbs mixture on the skin side as some of it may fall off when frying). Fold each herring (from front to back) - skin side out.

Fry in plenty of butter turning once (3-5 mins on each side). Make sure it's nice and crispy before turning. Alternativley melt a big knob of butter on a baking tray and cook in the oven - 200 degrees for approximately 20 -30 mins turning the fish halfway through.

Serve with creamy mashed potatoes, carrots, lingonberry jam. Garnish the mash and fish with freshly chopped parsley. Optional - serve with melted butter over the mash and fish.
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