Pickled Fried Herring
Try the pickled fried herring with onion rings from Spoonsparrow!
Ingredients
- 8 herring (about 1 kg, ready to cook, heads removed)
- Salt
- 30 g spelt flour type 1050
- 8 tbsp sprouting oil
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 8 juniper berries
- 2 Bay leaves
- 250 ml vegetable broth
- 250 ml white wine vinegar
- 150 g onions (3 onions)
Instructions
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1.
Wash herring thoroughly and cut fins up to tail fins. Rub herring inside and out with salt.
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2.
Place flour on a flat plate. Coat 4 herring in flour, tap off excess.
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3.
Heat 4 tbsp sprouting oil in a large non-stick pan; fry the 4 herring about 5 minutes per side over medium heat.
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4.
Place fried herring on a rack to drain, let cool. Remove oil from pan and wipe with paper towels. Coat remaining herring in flour and fry in remaining oil as before.
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5.
Add peppercorns, mustard seeds, juniper berries, bay leaves, broth, and vinegar to a pot; bring to a boil.
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6.
Peel onions, slice into rings, add to the pickling liquid, bring to a boil once. Simmer covered over low heat for about 10 minutes, cool, season with salt.
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7.
Place fried herring in a rectangular container of about 1.5 L capacity, pour cold pickling liquid over them and let stand at least one day.
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8.
Remove pickled fried herring from the liquid, drain, and serve with onion rings. Pair with fried potatoes or rye bread.
