Fried Herring
Ingredients
Directions
Prepare
Clean the herring and remove the head and fins, leaving the tail.
Dry the herring thoroughly and score it across in two or three places.
Fry and serve
Dip the herring in oatmeal and fry in a little hot fat on both sides.
Garnish with parsley.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Herring
- Forms the main body of the dish, with its firm flesh holding together during frying.
- Oatmeal
- Forms a crisp, golden coating that browns in the hot fat and protects the fish surface.
- Fat for frying
- Conducts heat to brown the coating and cook the fish evenly on both sides.
The step that matters
Dry the herring thoroughly before dipping. Surface moisture keeps the oatmeal from adhering and steams the coating in the hot fat instead of letting it crisp and brown.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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