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Fried herring

Should you cook a dish like fried herring?

Why not? Herring is fried just like any other fish. It turns out very tasty, quite edible. There is as much hassle as with any other fish, and even a little less - the scales of herring are removed easily and without problems.

In search of a recipe for fried herring, you can read a lot of passions about the unbearable smell that stands when frying and does not disappear for a long time. Indeed, if you fry salted herring or “rusty” herring that has been frozen and thawed many times, the smell will be unpleasant (any frozen fish smells disgusting when cooked). When frying fresh herring, the fishy aroma will be bearable and the taste will be excellent. You will definitely want to repeat and eat her fried herring.

Scales are removed from the fish, the abdomens are cut, gutted, washed thoroughly, cleaning out the dark film lining the insides.

Small fish that fit in the pan as a whole are gutted, leaving their heads. Bones are removed from them when eating. Large individuals are cut into pieces, cutting off their heads, tails and fins. And divided into fillets, separating the meat from the bones.

Fatty herring is fried in a non-stick pan, without grease. Or in a regular frying pan, lightly greasing the bottom with a brush dipped in vegetable oil.

A simple recipe for fried herring

For 4 fish carcasses:

• garlic - 2-3 cloves
• soy sauce - 4 tablespoons l.
• salt to taste
• black and allspice - one pinch each
• dried thyme - one pinch
• flour (crackers, semolina) and egg for breading
• lean oil for frying.

Before frying, the herring is kept in a marinade of soy sauce, crushed garlic and salt. Add pepper and thyme herb. If desired, any favorite fish spices are added to the marinade. Fillet pieces are greased with a mixture and allowed to soak.

After 30 minutes, pieces of herring are rolled in any breading and spread in a preheated pan. Frying herring melts fat, so there should be very little oil. Fry both sides for 3-5 minutes, depending on the thickness of the pieces. During this time, the garlic does not have time to burn, especially if a complex breading is used: the fish is rolled in flour or semolina, dipped in an egg and rolled in breadcrumbs.

Fried fish are sprinkled with fresh herbs, served with any side dish.

Grilled herring recipe

For 1 medium-sized fish:

• lemon - 1/3
• dill - one branch
• salt to taste

Gutted whole carcasses with heads are sprinkled with lemon juice. Spread out on a grill rack in one layer at a short distance from each other. A sprig of dill is placed on each fish. If desired, add a little salt to the fish.

Fry the underside until golden brown. The carcasses are turned over, sprinkled with lemon juice and fried until tender. When frying, excess fat flows out, the fish turns out to be juicy and unusually tasty, with a pleasant crispy crust.

When serving, the fish is sprinkled with fresh dill. Serve with vegetables or any side dish. They just eat it with bread. Grilled herring is delicious hot and cold.

Fried Baltic marinated herring

Main Ingredients:

• salted herring - 1 pc. for every eater
• water or milk to soak
• flour for breading
• onions to taste

For the marinade, you will need 1 liter of water:

• peppercorns (black and allspice) - 5 pcs.
• bay leaf - 1-2 pcs.
• mustard seeds - 1.5 tbsp. l.
• other spices to taste
• vinegar 7% - 1 tbsp. l.

Fried herring dishes are prepared not only from fresh herring, but also from salted and lightly salted ones. The carcasses are gutted, the gills and heads are cut off, the inner film is carefully removed.

Before frying, salted herring is pre-soaked, filled with water or milk and put in the refrigerator overnight.

The soaked fish is dried with napkins, cut into pieces, breaded, fried on both sides until tender.

Fried pieces of fish are spread in a deep container on a layer of onions, cut into rings or half rings. Each layer of herring is sprinkled with onions, alternating sequentially onions and fish. Pour marinade over.

Preparing the marinade:

The water is brought to a boil with laurel, peppercorns, and other spices: juniper berries, mustard seeds, roots and dry herbs. It remains to add vinegar, salt. Simmer a little over the fire, cool to 60 ° and pour over the fish. Leave overnight so that the herring is well saturated with the marinade.

Fried herring in batter recipe

For 1 herring:

• egg - 1 pc.
• 20% cream - 2-3 tbsp. l.
• ghee for frying
• flour for batter - 2-3 tbsp. l.

Fresh or lightly salted herring, not too salty, is suitable. The cut fillets are dipped in batter and fried in ghee (butter) until tender.

Batter preparation: mix egg, cream, flour. In the absence of cream, you can take the same amount of milk. The consistency of the dough is similar to thick sour cream. When frying fresh herring, the fish is preliminarily salted with a little salt and the dough is slightly salted.

Herring fried in batter is served with mashed potatoes and vegetable salads. Sprinkle with green onions or other fresh herbs. In its absence, sprinkle with a pinch of chopped dry herbs - dill, basil, thyme.

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Fried herring has long been a favorite fish dish in my family. We can eat herring in any form: salted, pickled, baked. Stuffed and even fried. By the way, fried herring in a pan is cooked in just a few minutes, the most time will be taken by cleaning the herring and cutting it into fillets. But the recipe with the photo will help you cook the fish correctly and tasty.




Required products:
- 350 grams of fresh frozen herring,
- a little salt,
- 1.5 teas. l. mustard,
- 2 tables. l. flour for breading,
- vegetable oil for frying.

Recipe with photo step by step:

First of all, we take the herring out of the freezer, defrost it, but only halfway, so it will be more convenient to cut and clean the fish. Separate the fillet, ridge, bones, head and tail, discard. A clean fillet remains. We do not remove the skin from the herring so that the fish retains its ideal shape during the frying process. If caviar is available, you can also leave it to fry with the fish in a skillet. Herring fillets can be cut into large or smaller pieces. It depends on your preference.




On one side of the herring, coat the fillet with mustard (it is better to coat the side where the fillet and pulp are), lightly salt to make the fish tasty. We put not a lot of mustard, so as not to overdo it. And who loves spicy dishes, you can add red ground pepper. Leave the herring to lie down and marinate. Literally 15 minutes.




Dip each piece of fillet in wheat flour so that the herring comes out ruddy after frying, and also has a crispy crust.




Fry the herring in vegetable oil on both sides. The herring is fried quickly, on each side for about 3-4 minutes.






Fried herring can be served hot or cold. Bon Appetite!
And this is how it prepares

There are a huge number of varieties of fish that are considered real delicacies in any form and in many countries.

This is also the herring, which can not only be pickled, but also cooked in a different way, if, for example, you figure out how to fry the herring in a pan. Prepared in this way, it turns out to be unusually tasty and tender, albeit in an unusual form for us, which will surprise everyone.

How to choose the right herring

Some culinary experts believe that fried herring is an unfortunate dish. But these are just stereotypes that we will destroy in this article. Indeed, in many countries, this fish is fried with various additives and marinades.

Both chilled and frozen fish are great for frying. But you should adhere to some rules when choosing a herring so as not to harm your health.

• When buying, you must carefully inspect the belly so that there are no spots. After all, they indicate that the fish had diseases.
• The chilled herring should be firm when pressed and easily regain its shape.
• It is better to pay attention to larger individuals, since their taste will be an order of magnitude better, and the bones are much smaller.
• You should purchase uncut herring, so it will be easier to check its freshness.
• There should be no stains, dirt or damage on the surface of the herring. The presence of plaque may indicate a poor-quality product.
• One of the important factors when choosing is fish eyes. They must be clean and transparent, without any films.
• Fresh fish should be slightly damp, but free of mucus. If the herring is completely dry, then this should alert you, since the product can be treated with chemicals to hide its past expiration date.
• In fresh fish, the ridge area is always darker than the belly.
• The herring must necessarily shine, as dullness indicates inappropriate and long-term storage.
• In no case should there be excess ice or snow on frozen fish, and its shape must be even. This indicates that it did not succumb to re-freezing.

Observing the above rules for choosing a quality product, it remains only to figure out how to deliciously fry this fish. The process is not too laborious, and the result will surely please you.

Pan fried herring recipe

Ingredients

• - 1 PC + -
• - 1 PC + -
• - 100 g + -
• - taste + -
• - for frying + -

How to fry herring in a skillet

1. First of all, we clean and fillet the fish, remove the bones. We rinse thoroughly.
2. Rub the lemon zest and mix with flour, a pinch of salt and black pepper.
3. Add some salt to the herring and pour over it with lemon juice. We give her the opportunity to marinate for half an hour.
4. After that, wipe it with paper napkins and wrap it in prepared breading.
5. Heat the pan well with vegetable oil. It is necessary to fry the carcass on each side for 3 minutes so that a golden crust forms, but do not allow the fish to dry out.

Finished fish goes well with any side dish. It can be served with mashed potatoes or on a vegetable bed.

"Vietnamese" fried herring

Ingredients

• Herring - 2 pcs;
• Onion - 1 small;
• Garlic - 1 clove;
• Soy sauce - 3 tablespoons;
• Chopped chili and ginger - 1 tsp each

How to cook fried herring

1. First, you need to carefully peel and fillet the herring so as not to damage the skin.
2. We combine all the other ingredients and interrupt them with a blender.
3. With the resulting mass, carefully rub the fish and leave it to marinate for 20 minutes.
4. Then fry the spicy fillet on both sides until golden brown.

Serve the finished dish hot with soy sauce and pickled ginger.

To prevent the herring from sticking, you need to very well heat the pan with oil, this will contribute to the formation of a crust, which prevents the fish from sticking to the bottom of the dish.

If you follow the above recommendations, then there are no problems with cooking this type of fish. But if difficulties arise, you can watch a video on how to fry a herring in a pan in order to achieve the correct result and please the household with an unusual dish.

Herring is one of the most common types of fish, which is usually consumed salted or pickled. But few people know that such an Atlantic yummy can be heat treated, after which the dish will become tender, juicy and very appetizing. Frying herring is easy, because it lends itself well to peeling, has a small amount of bones and cooks quickly enough. The meat of this fish representative is valued for its rich chemical composition, useful for the human body, as well as its high fat content, which, during the baking process, give it softness and uniqueness of taste. Acting according to the tips for preparing herring snacks, you can fry a real homemade delicacy with a pleasant aroma.

Preparation

Donskaya herring is considered one of the fattest representatives of its kind, and therefore gained popularity. Experienced housewives also advise buying Danube fish, which has proven itself well. These species are characterized by an extensive composition of trace elements, large size, few seeds and a delicate fillet structure.

Advice! When choosing herring, you can give preference to both the fresh carcass and the frozen version.

But you should pay attention to:

• the condition of the eyes, which should be free of any films and clouding;
• evenness of the shape of the fish;
• the elasticity or looseness of the fillet;
• lack of mucus on the skin of the herring;
• moisture and gloss, indicating freshness and short shelf life;
• the presence of uncharacteristic stains that may indicate poor quality of the product;
• smell, since a good carcass smells of the usual fishy aroma, without unpleasant notes.

Frozen herring should be thawed at room temperature or on a refrigerator shelf before frying. Then, like fresh, it must be thoroughly gutted and rinsed in water. Then we cut off the fins, tail and head, and also with the help of a deep longitudinal cut on the back, we remove the ridge along with large bones. The separated fillets can be cut into five pieces, or simply leave two flat halves and fry them completely. The skin does not need to be removed unless required by the recipe.

Before baking herring, you can marinate it with seasonings and spices, and sprinkle it with lemon juice, which prevents the meat from falling apart when frying and perfectly neutralizes the specific smell.

In pieces

Delicious fish can be obtained not only when using fresh raw materials, but even when preparing salted herring.

For such an unusual but simple recipe, you will need:

• 0.8 kg of pickled or salted fish;
• 40 gr. sifted wheat flour;
• 80 gr. bread crumbs;
• 60 gr. sunflower oil;
• 2 chicken eggs.

Carcasses are completely cut, cleaned and washed, and most importantly cut into small portions. Dip each slice of fish in flour, dip in beaten eggs, and then in crushed crackers. Fry salted herring in a frying pan with the lid open over moderate heat. It is recommended to bring this dish to full readiness in the oven at 180 degrees.

Some recipes for cooking fish that have already gone through the salting stages require a long soaking of the pieces in milk or water (about eight hours). After that, they are thoroughly washed and only then they begin to fry.

Vietnamese

Vietnamese herring appetizer has a piquant taste and unique aroma. The recipe really lives up to its name with its origin, therefore, having prepared such a delicious dish from simple herring, you can surprise even the most fastidious gourmets.

Required Ingredients:

• 2 medium fresh or frozen carcasses;
• 1 small onion head;
• 1 clove of garlic;
• 3 tbsp. l. soy sauce;
• 1 tsp chopped chili and ginger.

Cut the prepared herring into fillet plastics and wipe it with a mixture of squeezed garlic, chopped onion, spices and sauce. We leave the fish meat in the marinade for a quarter of an hour so that the fibers can absorb all the ingredients well. Grease the pan with vegetable oil and heat it well, otherwise the product will stick to the bottom. Spread out the spicy sirloin pieces and cook until golden brown on both sides, reducing the flame to medium. Herring fried in this way goes well with mashed potatoes and vegetables. It is recommended to serve the dish hot, sprinkled with soy sauce and garnished with pickled ginger.

Fillet

To simply and deliciously fry herring fillets, just take:

• 1 large fresh fish;
• 100 g wheat flour;
• 1 medium lemon;
• ground black pepper;
• table salt;
• sunflower oil for frying.

We properly prepare the carcass for baking by gutting, peeling and thinning. It is not necessary to make portioned pieces, it is enough just to cut the fish into two whole layers. Add some salt to the herring and pour it over with lemon juice, leaving the product to brew for thirty minutes. At this time, we prepare a mixture of grated lemon zest, sifted flour and spices. Dip the marinated fillet plastics with a paper towel and roll on each side in the resulting mass. Place the pieces of fish in a hot frying pan with sunflower oil and fry for three minutes on both sides until a crispy golden crust is formed. "Vegetable pillow" will become one of the best side dishes for this dish.

In a multicooker

You can fry an appetizing herring not only in a pan, but also in a slow cooker. Before the process, the fillet can be dipped in batter or simply rubbed with salt and pepper. Then spread the fish slices in one layer and cook for fifteen minutes on both sides.

In addition, you can bake herring cutlets in a slow cooker. To prepare them, turn the meat into minced meat, add onions passed through a meat grinder and bread soaked in water to it. Next, squeeze the garlic into the mixture, pour the raw egg, mix everything thoroughly and form cutlets.

Advice! They should be fried according to the same principle as fish pieces, but it is better to serve them with sauce or special gravy.

Preparing a healthy and appetizing herring dish is quite simple and very quick. This fish is very tender, oily and contains few bones. Many recipes will tell you how to diversify the taste, add spice to the appetizer, or just get rid of a specific smell. Herring is combined with a large number of side dishes and is also a low-priced product.

Herring is pickled, salted and dried, getting the most delicious dishes. There is another way of cooking herring that few people practice. Fried herring has a delicate and sophisticated taste. No wonder this dish is one of the most beloved in Vietnam.

The Vietnamese have no idea how you can eat raw fish. For them, fried herring is an option for a hearty lunch or a delicious snack. This fish is served with spicy rice or stewed vegetables.

Norwegians cook grilled herring. They serve baked potatoes with it or eat with whole grain bread.

Before frying the herring, it is necessary to cleanse the skin of scales, cut out all the insides and the spine. Remember to rinse the pulp. This processing is basic and basic. Some herring dishes require complete deboning or the use of clean fillets. In order to save time, we recommend the second option.

Classic fried herring

The smell of any fish, including herring, is specific. If you are not a fan of such aromas, we advise you to grate herring with lemon juice, which is a great addition to fish.

Cooking time - 1 hour

Ingredients:

• 3 whole herrings;
• 100 g flour;
• 150 ml of vegetable oil;
• 2 tablespoons lemon juice
• salt, pepper - to taste.

Preparation:

1. Process the fish. Cut each carcass in half along the torso.
2. Rub the fish with lemon juice, salt and pepper.
3. Heat vegetable oil in a skillet. Dip the herring in flour and fry on both sides until golden brown. Serve with vegetables.

Spicy fried herring with onions

Fried herring in spices is a recipe for gourmets and connoisseurs of high taste. Use red onions. It will give the dish a festive and bright look.

Cooking time - 2 hours.

Ingredients:

• 500 gr. herring fillet.
• 120 g wheat flour;
• 160 ml corn oil;
• 2 large red onions;
• 1 teaspoon dry ground garlic
• 1 teaspoon dried paprika
• 1 tablespoon thyme
• ½ teaspoon curry;
• 3 sprigs of basil;
• salt, pepper - to taste.

Preparation:

1. Divide the fillet into several parts.
2. Chop the onions in half rings.
3. Chop the basil finely.
4. Prepare the fish marinade. To do this, dilute dry garlic, paprika and curry in water. Place the fish in the marinade. Sprinkle with thyme, salt and pepper. Add the basil and marinate for an hour.
5. Heat the frying pan with oil well. Dip each piece of herring in flour and fry with the onion until tender. Serve with fresh vegetables. Bon Appetit!
   video

Fried herring and bread appetizer

Canapes of fried herring and toasted bread with a golden crust will add charm to any festive table. You can experiment and add vegetables or a slice of lemon to these canapes. The dish goes well with dry red wine.

Cooking time - 1.5 hours.

Ingredients:

• 200 gr. herring fillet;
• 50 gr. flour;
• 1 chicken egg;
• 120 g white bread;
• a couple of a sprig of tarragon;
• 80 ml olive oil;
• salt, pepper - to taste.

Preparation:

1. Divide the herring into 3 layers. Rub with salt and pepper.
2. Then dip the fish in flour and fry on both sides in a pan with olive oil.
3. Break the chicken egg into a bowl. Season with your favorite spices and whisk.
4. Dip white bread in the egg mixture and fry it with butter in a skillet.
5. Cut the fried herring fillets into small neat pieces. Do the same with bread.
6. Take canapé sticks. With the first layer, string the herring on a stick, then bread, and then another piece of herring.
7. Arrange ready-made canapes nicely on a plate. Decorate with tarragon leaves. Bon Appetit!

Fried herring in tomato sauce

Tomato, like any dish made from it, suits herring. Tomato sauce will add a noble sourness and a beautiful blush to the fried herring.

Cooking time - 1 hour 10 minutes.

Ingredients:

• 550 gr. herring fillet;
• 300 gr. fresh tomatoes;
• 170 ml of sunflower oil;
• 200 gr. wheat flour;
• 1 teaspoon dry garlic
• 1 teaspoon of ground cumin;
• salt, pepper - to taste.

Preparation:

1. Cut the herring into pieces of a convenient size. Sprinkle them with salt and pepper.
2. Place the tomatoes in hot boiled water for 15 seconds. Then take out and rinse them with cold water. Remove the skins from the tomatoes and grind the pulp with a blender.
3. Add cumin and dry garlic to the tomato mixture. Salt a little.
4. Sprinkle the fish well with flour.
5. Heat a frying pan with sunflower oil and put herring fillets on it. Fry until tender. 10 minutes before turning off the heat, pour the tomato sauce over the fish.

Bon Appetit!