Satisfy holiday cravings with quick fried herring feast
I prepared warm herring, served straight from the pan, for Christmas, and my family was thrilled. Now, they're clamoring for more as we approach New Year's Eve. Fortunately, this dish is quick to prepare.
Why did my family enjoy fried herring so much? I believe it's partly because we eat them so infrequently. Usually, we make salads with these fish, soak them in oil, or marinate them in vinegar. When served warm, however, they are just as delightful.
We eat them too rarely!
Preparing fried herring is incredibly simple. The key is to purchase fresh, high-quality herring, whether fillets or whole. Fried herring is best served with side dishes that enhance its flavor without overwhelming it. They pair nicely with boiled potatoes generously sprinkled with fresh dill. Served this way, they can even be the main course. In Scandinavia, they often come with potatoes and cranberries.
For lunch and as an appetizer
If you'd like to serve fried herring as an appetizer, pair them with horseradish or tartar sauce. Herbal sauces made with yogurt or cream and mixed with dill, chives, or parsley work wonderfully as well. A touch of garlic is an interesting addition; the fish will gently absorb its aroma. They're so tasty that even a simple piece of bread will suffice.
Fried herring with garlic
Ingredients:
- 6 cleaned whole herring or herring fillets,
- flour for coating,
- salt and pepper to taste,
- lemon juice to taste,
- 4-5 cloves of garlic,
- oil for frying.
Preparation method:
- Thoroughly clean, wash, and dry the herring. Sprinkle them with lemon juice, rub with spices, and set aside for about 30 minutes.
- Peel the garlic and cut it in half.
- Dry the herring again, then coat them in flour.
- Heat oil in a pan and add the garlic cloves. Fry until golden brown, then remove them.
- In the prepared oil, fry the herring on both sides for 5-6 minutes.
- Place the fried herring on paper towels to drain excess oil. Serve hot.
