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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 145)~89% of the text changedremovedadded

1 ~~kg saltsild.~~ kg. sild 100 g gr. rugmel ~~(til panering).~~ 100 g gr. smør ~~(eller stekefett). stuede gulrøtter~~ eller ~~rødbeter (til servering). Legg silden i kaldt vann natten over. Flå av skinnet~~ fett. Silden utvannes, flåes og ~~flekk silden.. Vend sildefiletene i rugmel.. Stek silden gyllen~~ flekkes. Hver halve sild legges inn i ~~smør eller fett på middels varm panne, noen minutter~~ et stykke hvitt papir, som først er penslet over med smeltet smør. Silden stekes på ~~hver side.. Server~~ panne i smøret, til papiret er gulbrunt. Serveres i papiret med ~~brunet~~ varme poteter, koldt smør og ~~stuede gulrøtter eller rødbeter, og kokte poteter.~~ flatbrød.

Note on Modernised

Målene er beholdt i gram og omregnet til moderne enheter der det trengs. «Fett» er tolket som smør eller nøytralt stekefett. Fremgangsmåten er delt i trinn.

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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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