Fried Fresh Herring I

How to make it

1. 1

   Clean and wash the fish; dry it. Mix flour and salt and turn the fish in it; do not lay the floured fish on top of one another.

2. 2

   Heat the pan a little and brown the fat, margarine, butter or oil. The fat is properly browned when it smokes lightly; margarine and butter are ready when they stop sizzling and the foam subsides.

3. 3

   Lay the fish "head to tail" in the pan and fry over a gentle heat. Towards the end, draw the pan somewhat off the heat and let it stand with a lid on for a few minutes, so the fish is well cooked through.

4. 4

   You can place a cleaned anchovy in the belly of the herring before frying it; it gives good flavour. The herring is served with the browned butter it was fried in. Finely chopped dill and parsley or grated horseradish in the butter gives an excellent flavour.