Fried Salt Herring Food

SCOTTISH OAT-CRUSTED FRIED HERRING

Scottish Oat-Crusted Fried Herring image

This dish can be done with sardines or other small fish, or you can use this breading for any other fish if you are willing to stray from the original recipe. I bet it also would be good with sand dabs, mackerel, bluefish, spot or croakers, alewives, Great Lakes whitefish... you get the point.

Provided by Hank Shaw

Time 23m

Number Of Ingredients 6

Ingredients

1/2 pound herring fillets
Salt
1/2 cup smooth prepared mustard
1/2 cup cream or milk
1 1/2 cups oats
1/4 cup vegetable oil, butter or lard

Steps:

Wash the herring fillets and salt them well. Mix the mustard and cream in bowl and submerge the herring in the mixture. Let this stand for at least 10 minutes, and as long as an hour.
Put the oats in a food processor or blender and buzz until mostly broken up. You want some of the oats to be flour, and some to be still recognizable as oats. Put the oats in a large bowl.
Heat the oil or butter in a large frying pan over medium-high heat. Set out some paper towels nearby to allow the finished fish to drain. Dredge the herring in the oat mixture and fry until golden, about 2 to 3 minutes per side. Drain on the paper towels.
Serve with beer and mashed potatoes, champ, colcannon or just simple boiled potatoes.

Nutrition Facts : Calories 488 kcal, Carbohydrate 47 g, Protein 33 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 838 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

FRIED BALTIC HERRING

Fried Baltic Herring image

Estonian recipe. As the country lies by the sea, we have fish dishes. This on goes nicely with simple boiled potatoes and salad.

Provided by hedi777

Categories European

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 kg fresh baltic herring fillet
1 egg
1 tablespoon milk
2 -3 tablespoons flour
1 -2 tablespoon chopped dill
salt
ground black pepper
oil or butter

Steps:

If you have already rady fillets, you can go to step two. If the fish is fresh, clean and wash the fish and remove th spine in a way the fillets keep together at the fish back. In the ready fillet one side is then the outer skin of the herring and if you turn it around, it is the inside.
Take the fillets and sprinkle salt, pepper and dill on the inner sides, then put the filets together insides against each other, so the skin sides are outside.
Beat the egg with the milk. Dip the double-fillets in the egg mixture and then slightly in the flour.
Fry the fillets on both sides with some oil or butter.
Enjoy!

Nutrition Facts : Calories 430.1, Fat 24, SaturatedFat 5.6, Cholesterol 203.4, Sodium 244.5, Carbohydrate 3.3, Fiber 0.1, Sugar 0.1, Protein 47

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