Why is the total time so long (720 minutes)?

Because the salt herring must be soaked before frying. The skinning, splitting, and frying itself take only a short time - the rest is soaking time, preferably overnight.

What ingredients do I need?

1 kg salt herring, 100 g rye flour for coating, and 100 g butter or fat for frying. The recipe serves 4.

What is served with it?

Browned butter and stewed carrots or beets, as Henriette Schønberg Erken recommends in Stor kokebok (1914), p. 120.

How do I prepare the herring?

Soak it, skin it, and split it. Then turn the fish pieces in rye flour before frying them in butter or fat.

Salt Herring, Fried

Soaked salt herring is skinned, split, turned in rye flour, and fried in butter; served with browned butter and stewed carrots or beets.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 120 (falt i det fri)

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About the dish

Fried salt herring turned in rye flour is a classic everyday dish from Erken's era, served with browned butter and stewed root vegetables.

How to make it

1
Soak the herring
Soak the herring in cold water overnight. Skin it and split the herring.
2
Coat
Turn the herring fillets in rye flour.
3
Fry
Fry the herring golden in butter or fat over medium heat, a few minutes on each side.
4
Serve
Serve with browned butter and stewed carrots or beets, and boiled potatoes.

Changes from the original

The measurements are kept in grams and converted to modern units where needed. "Fat" is interpreted as butter or neutral frying fat. The method is divided into steps.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 120) → 1949 (korrekturlest, s. 145)~74% av teksten endretfjernetlagt til

1 kg. sild 100 gr. rugmel 100 gr. smør eller fett. Silden ~~utvandes, flaaes~~ utvannes, flåes og ~~flækkes, vendes~~ flekkes. Hver halve sild legges inn i ~~melet og~~ et stykke hvitt papir, som først er penslet over med smeltet smør. Silden stekes på panne i ~~smør eller fett. Brunet~~ smøret, til papiret er gulbrunt. Serveres i papiret med varme poteter, koldt smør og ~~stuede gulerøtter eller rødbeter serveres til.~~ flatbrød.

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Frequently asked questions

Why is the total time so long (720 minutes)?: Because the salt herring must be soaked before frying. The skinning, splitting, and frying itself take only a short time - the rest is soaking time, preferably overnight.
What ingredients do I need?: 1 kg salt herring, 100 g rye flour for coating, and 100 g butter or fat for frying. The recipe serves 4.
What is served with it?: Browned butter and stewed carrots or beets, as Henriette Schønberg Erken recommends in Stor kokebok (1914), p. 120.
How do I prepare the herring?: Soak it, skin it, and split it. Then turn the fish pieces in rye flour before frying them in butter or fat.

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