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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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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 116) → Modernisert~77% av teksten endretfjernetlagt til
12 stk fersk sild (renset). 12 stk ansjos (renset, en til hver sild). 15 gr. salt g salt. 1 egg stk egg. 4 spiseskeer melk spiseskjeer melk. 50 gr. rugmel 1½ del. støtt g rugmel. 1,5 dl knust kavring (griljermel). 100 gr. fett g smør eller smør. Silden renses, vaskes, rygbenet borttages, stekefett. Rens og vask silden, ta ut ryggbeinet, skyll fisken skylles raskt over igjen hurtig over, tørres. En og tørk den godt.. Legg en renset ansjos lægges ind istedenfor benet. Vendes inn i det blandede hver sild der ryggbeinet var.. Pisk sammen egg og melk, rulles derpaa melk. Vend silden i eggeblandingen og deretter i kavring, mel rugmel og salt, salt som er blandet sammen, og stekes gulbrune sammen.. Stek silden gyllenbrun i det hete varmt fett eller brunede smør. Serveres brunet smør.. Server med smør eller søtsur saus, potetespuré potetpuré og grønsaker. grønnsaker.

Note til Modernisert

«Støtt kavring» er modernisert til knuste kavringer/griljermel og oppgitt i desiliter. Fett er oppgitt som smør eller nøytralt stekefett. Mengder ellers uendret.

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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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