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Fresh Fried Herring with Anchovy

Fresh herring, deboned and each stuffed with an anchovy, brushed with egg and milk, breaded in rusk crumbs, rye flour and salt, and fried golden in butter. Served with mashed potatoes, vegetables and butter or a sweet-and-sour sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 116 (falt i det fri)

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About the dish

A more festive take on fried herring, where the anchovy is tucked into the cavity left by the backbone and lends salty depth to the rich fish.

How to make it

  1. 1

    Clean the herring

    Clean and wash the herring, remove the backbone, rinse the fish quickly again, and pat it thoroughly dry.

  2. 2

    Insert the anchovy

    Place a cleaned anchovy inside each herring where the backbone was.

  3. 3

    Bread the herring

    Beat the egg and milk together. Turn the herring in the egg mixture, then in the combined rusk crumbs, rye flour and salt.

  4. 4

    Fry

    Fry the herring golden brown in hot fat or browned butter.

  5. 5

    Serve

    Serve with butter or a sweet-and-sour sauce, mashed potatoes and vegetables.

Changes from the original

"Ground rusk" is modernized to crushed rusk crumbs/breadcrumbs and given in deciliters. The fat is given as butter or a neutral frying fat. Other amounts are unchanged.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 116) → 1949 (proofread, p. 140)~26% of the text changedremovedadded
12 sild 12 ansjos 15 gr. salt 1 egg 4 spiseskeer spiseskjeer melk 50 gr. rugmel 1½ ½ del. støtt kavring 100 gr. fett eller smør. Silden renses, vaskes, rygbenet borttages, ryggbenet borttas, fisken skylles igjen hurtig over, tørres. En renset Enrenset ansjos lægges ind istedenfor legges inn istdenfor benet. Vendes i det blandede egg og melk, rulles derpaa derpå i kavring, mel og salt, som er blandet sammen, og stekes gulbrune i det hete fett eller brunede smør. Serveres med smør eller søtsur saus, potetespuré potetpuré og grønsaker. grønnsaker.

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Frequently asked questions

How is the herring prepared before frying?
The herring is cleaned, washed, and the backbone removed. The fish is rinsed quickly and dried. A cleaned anchovy is placed where the backbone was.
What is the herring breaded in?
First it is turned in beaten egg and milk (1 egg and 4 tablespoons milk), then rolled in a mixture of crushed rusk crumbs (1½ dl), 50 g rye flour and 15 g salt.
What is it served with?
Butter or a sweet-and-sour sauce, mashed potatoes and vegetables.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 116. It is scaled for 12 herring, about 6 servings.

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