Pickled Fried Herring Food

PICKLED HERRING

Steps:

• Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.

FRIED PICKLED HERRING

Steps:

• Pat the herring very dry with paper towels.
• Beat the eggs in a wide shallow bowl. In another bowl, stir together the bread crumbs and black pepper, to taste.
• Pour the oil into a large frying pan, until it is 1 inch deep. Over medium heat, bring the oil to 375 degrees.
• When the oil is hot, dip both sides of the herring in the egg and then the bread crumbs, making sure that it is entirely covered.
• Carefully place the fillets in the oil, making sure not to overcrowd the pan, and fry them for 45 seconds to a minute, until they are golden brown.
• Drain and serve immediately, topped with a sprinkling of red onion, tomato and cucumber.

PICKLED HERRING

Steps:

• Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
• In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
• Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.