grilled and cooked herring

Directions

1. The herring are prepared for cooking. ≈ 3 min
2. The internal organs, head, bones, and skin are removed, along with the spinal column. ≈ 3 min
3. The fish is then placed on its belly on the work surface and pressed flat with the palm of the hand. ≈ 3 min
4. Next, he turned back, and the ridge was removed, starting at the neck level. ≈ 3 min
5. The visible edges are then removed. ≈ 3 min
6. Finally, the herring are washed and dried. ≈ 3 min
7. They can then be watered, if desired, with lemon juice or vinegar. ≈ 3 min
8. The flour is mixed with a little pepper, salt, and caramelized sugar, and then the prepared herring are dipped in this mixture before being immersed in the beaten eggs. ⏱ ≈ 10 min
9. The olive oil is heated in a pan, and the herring are then fried on both sides in the hot oil. ⏱ ≈ 8 min
10. The remaining egg can be fried in melted butter and served on top of the already cooked herring. ≈ 2 min
11. Alternatively, the remaining butter can be added to the cooking fat and complemented with lemon juice to create a lemon-flavored sauce for the fish. ≈ 4 min
12. Herring can be garnished with lemon wedges. ≈ 2 min
13. They pair well with new potatoes, melted butter, a cucumber salad, French-fried apples, or fried onions, or with mashed potatoes, green peas, and lamb’s lettuce. ⏱ ≈ 8 min