Fresh frozen herring. Recipes for cooking in the oven, in a frying pan

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Is it worth preparing a dish like fried herring?

Why not? Herring is fried just like any other fish. It turns out very tasty, quite edible. The hassle is the same as with any other fish, and even a little less - the herring scales can be removed easily and without problems.

When looking for a recipe for fried herring, you can read a lot of passion about the unbearable smell that lingers during frying and does not disappear for a long time. Indeed, if you fry salted or “rusty” herring, which has been frozen and thawed many times, the smell will be unpleasant (any frozen fish smells disgusting when cooked). When frying fresh herring, the fishy aroma will be tolerable and the taste will be excellent. You will definitely want to repeat it and eat her fried herring.

The scales are removed from the fish, the bellies are cut, gutted, washed thoroughly, removing the dark film lining the insides.

Small fish that fit whole in the frying pan are gutted, leaving the heads. The bones are removed from them when eaten. Large individuals are cut into pieces, cutting off their heads, tails and fins. And they are divided into fillets, separating the meat from the bones.

Fatty herring is fried in a non-stick frying pan, without lubricant. Or in a regular frying pan, lightly greasing the bottom with a brush dipped in vegetable oil.

A simple recipe for fried herring

For 4 fish carcasses:

garlic - 2-3 cloves
soy sauce - 4 tbsp. l.
salt - to taste
black and allspice - one pinch each
dried thyme - one pinch
flour (crumbs, semolina) and egg for breading
lean oil for frying.

Before frying, the herring is kept in a marinade of soy sauce, crushed garlic and salt. Add pepper and thyme herb. If desired, add any favorite fish spices to the marinade. The fillet pieces are brushed with the mixture and allowed to soak.

After 30 minutes, the pieces of herring are rolled in any breading and placed in a heated frying pan. When frying, the fat is rendered out of the herring, so there should be very little oil. Fry both sides for 3-5 minutes depending on the thickness of the pieces. During this time, the garlic does not have time to burn, especially if complex breading is used: the fish is rolled in flour or semolina, dipped in egg and rolled in breadcrumbs.

Fried fish is sprinkled with fresh herbs and served with any side dish.

Grilled herring recipe

For 1 medium-sized fish:

lemon - 1/3
dill - one sprig
salt - to taste

Gutted whole carcasses with heads are sprinkled with lemon juice. Place on the grill grate in one layer at a short distance from each other. A sprig of dill is placed on each fish. If desired, add a little salt to the fish.

Fry the bottom side until golden brown. The carcasses are turned over, sprinkled with lemon juice and fried until cooked. When frying, excess fat flows out, the fish turns out juicy and extremely tasty, with a pleasant crispy crust.

When serving, sprinkle the fish with fresh dill. Serve with vegetables or any side dish. They just eat it with bread. Grilled herring is delicious hot or cold.

Fried herring marinated in Baltic style

Main ingredients:

salted herring - 1 pc. for each eater
water or milk for soaking
flour for breading
onion - to taste

For the marinade you will need for 1 liter of water:

peppercorns (black and allspice) - 5 pcs.
bay leaf - 1-2 pcs.
mustard seeds - 1.5 tbsp. l.
other spices - to taste
vinegar 7% - 1 tbsp. l.

Fried herring dishes are prepared not only from fresh herring, but also from salted and lightly salted herring. The carcasses are gutted, the gills and heads are cut off, and the inner film is carefully removed.

Before frying, salted herring is pre-soaked by adding water or milk and storing it in the refrigerator overnight.

The soaked fish is dried with napkins, cut into pieces, breaded, and fried on both sides until cooked.

Place the fried pieces of fish in a deep container on a layer of onion, cut into rings or half rings. Each layer of herring is sprinkled with onions, sequentially alternating onions and fish. Pour in marinade.

Preparing the marinade:

The water is brought to a boil by adding laurel, peppercorns, and other spices: juniper berries, mustard seeds, roots and dry herbs. All that remains is to add vinegar and salt. Simmer a little on the fire, cool to 60° and pour over the fish. Leave overnight so that the herring is well soaked in the marinade.

Recipe for fried herring in batter

For 1 herring:

egg - 1 pc.
20% cream - 2-3 tbsp. l.
ghee for frying
flour for batter - 2-3 tbsp. l.

Fresh or lightly salted herring is suitable, not too salty. The cut fillet is dipped in batter and fried in melted butter until cooked.

Preparation of batter: mix egg, cream, flour. In the absence of cream, you can use the same amount of milk. The consistency of the dough is similar to thick sour cream. When frying fresh herring, first add a little salt to the fish and add a little salt to the dough.

Herring fried in batter is served with mashed potatoes and vegetable salads. Sprinkle with green onions or other fresh herbs. If it is not available, sprinkle with a pinch of chopped dry herbs - dill, basil, thyme.

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How to choose the right herring

Some chefs believe that fried herring is a bad dish. But these are just stereotypes that we will destroy in this article. Indeed, in many countries this fish is fried with various additives and marinades.

Both chilled and frozen fish are great for frying. But you should follow some rules when choosing herring so as not to harm your health.

When purchasing, you must carefully inspect the belly to ensure there are no stains there. After all, they indicate that the fish had diseases.
Chilled herring should be elastic when pressed and easily regain its shape.
It is better to pay attention to larger individuals, since their taste will be much better, and they will have much fewer bones.
You should purchase uncut herring, this will make it easier to check its freshness.
There should be no stains, dirt or damage on the surface of the herring. The presence of plaque may indicate a low-quality product.
One of the important factors when choosing is fish eyes. They must be clean and transparent, without any films.
Fresh fish should be slightly moist, but without mucus. If the herring is completely dry, then you should be wary, since the product may be treated with chemicals to hide its past expiration date.
In fresh fish, the ridge area is always darker than the belly.
Herring must be shiny, as dullness indicates improper and long-term storage.
In no case should there be excess ice or snow on frozen fish, and its shape must be even. This indicates that it could not be re-frozen.

Observing the above rules for choosing a quality product, all that remains is to figure out how to deliciously fry this fish. The process is not too labor-intensive, and the result will definitely please you.

Recipe for herring fried in a frying pan

Ingredients

— 1 piece + —
— 1 piece + —
— 100 g + —
- to taste + -
— for frying + —

How to fry herring in a frying pan

First of all, we clean and fillet the fish, remove the bones. Rinse thoroughly.
Grate the lemon zest and mix with flour, a pinch of salt and black pepper.
Add some salt to the herring and pour lemon juice over it. We give it the opportunity to marinate for half an hour.
Afterwards, wipe it with paper napkins and envelop it in the prepared breading.
Heat the frying pan with vegetable oil thoroughly. It is necessary to fry the carcass for 3 minutes on each side to form a golden crust, but do not allow the fish to dry out.

The finished fish goes well with any side dish. It can be served either with mashed potatoes or on a bed of vegetables.

Classic fried herring recipe

Compound:

herring – 1 kg;
lemon – 1 pc.;
salt, ground black pepper, fish seasonings - to taste;
wheat flour – 100 g;
refined vegetable oil - how much will be needed.

Cooking method:

Thaw the herring, clean it and gut it. Remove heads, fins, including tail ones.
Wash the lemon well and pat it dry with a napkin. Grate the zest from the fruit and squeeze out the juice.
Mix lemon zest and ground black pepper with sifted flour. Rub the remaining spices and salt over the fish carcasses. Pour lemon juice over them and leave to marinate for 20-25 minutes.
Heat oil in a frying pan.
Bread the herring in flour flavored with zest and pepper, place in boiling oil.
Fry the fish over medium or slightly more intense heat, without covering the pan with a lid, for 10-12 minutes. Turn the fish over from time to time to prevent it from burning.

Using this recipe, you can also fry large pieces of herring fillet, but then the cooking time will need to be reduced to 7-8 minutes.

"Vietnamese" fried herring

Ingredients

Herring – 2 pcs;
Onion – 1 small;
Garlic – 1 clove;
Soy sauce – 3 tbsp;
Chopped chili pepper and ginger - 1 tsp each.

How to cook fried herring

First, you need to carefully clean and fillet the herring so as not to damage the skin.
Combine all the other ingredients and blend them with a blender.
Rub the resulting mixture thoroughly onto the fish and leave it to marinate for 20 minutes.
Then fry the spicy fillet on both sides until golden brown.

Serve the finished dish hot with soy sauce and pickled ginger.

To prevent the herring from sticking, you need to heat the frying pan with oil very well, this will help form a crust that prevents the fish from sticking to the bottom of the dish.

If you follow the above recommendations, then there will be no problems with preparing this type of fish. But if difficulties arise, you can watch a video on how to fry herring in a frying pan to achieve the right result and please your household with an unusual dish.

Herring is one of the most common types of fish, which is usually consumed salted or pickled. But few people know that such Atlantic delicacy can be subjected to heat treatment, after which the dish will become tender, juicy and very appetizing. Frying herring is easy, because it is easy to clean, has a small number of bones and cooks quickly enough. The meat of this fish representative is valued for its rich chemical composition, beneficial for the human body, as well as its high fat content, which during the baking process gives it softness and unique taste. By following the tips for preparing herring appetizers, you can fry a real homemade delicacy with a pleasant aroma.

Fried herring according to the classic recipe, breaded

It will take 25 minutes to prepare the dish.

Fresh frozen herring. Recipe for cooking in a pan with breading.

To prepare fried herring you will need:

600 g fresh frozen herring;
2 chicken eggs;
2 tbsp. l. wheat flour;
3 tbsp. l. breadcrumbs;
1 lemon;
3 tbsp. l. vegetable oil;
2 tsp. table salt;
1 tsp. freshly ground pepper.

Steps for preparing breaded fried herring:

First you need to defrost and rinse the herring in cold water, gut it, cut off the head, remove the fillet, remove the bones from it and make several oblique cuts on the skin so that the fillet does not lose its shape during frying.
Next, rub the fillet with freshly ground pepper and table salt, wash the lemon, cut it in half, squeeze the juice out of it and pour it over the herring.
After this, you need to pour the wheat flour into a deep bowl, roll the fillet in it, then break the eggs into the bowl, beat them with a whisk, cover the fillet with the beaten eggs and finally bread them in breadcrumbs.
Now you can pour vegetable oil into a frying pan, heat it up, add the fillet, fry it until golden brown, cool slightly, transfer to a beautiful glass plate, garnish with pickles and serve with rye bread.

Preparation

Don herring is considered one of the fattest representatives of its species, which is why it has gained popularity. Experienced housewives also advise purchasing Danube fish, which have proven themselves to be excellent. These species are characterized by an extensive composition of microelements, large sizes, a small number of seeds and a delicate fillet structure.

Advice! When choosing herring, you can give preference to both the fresh carcass and the frozen version.

But you should pay attention to:

the condition of the eyes, which should be free of any films or cloudiness;
evenness of fish shape;
elasticity or loose condition of the fillet;
lack of mucus on the skin of the herring;
moisture and shine, indicating freshness and short shelf life;
the presence of uncharacteristic stains that may indicate poor quality of the product;
smell, since a good carcass smells like a regular fish aroma, without unpleasant notes.

Frozen herring should be thawed at room temperature or on the refrigerator shelf before frying. Then, like fresh meat, it must be thoroughly gutted and washed in water. Next, we cut off the fins, tail and head, and also, using a deep longitudinal cut on the back, remove the spine along with large bones. The separated fillet can be cut into five pieces or simply leave two flat halves and fry them completely. It is not necessary to remove the skin unless the recipe calls for it.

Before baking herring, it can be marinated with herbs and spices, and also sprinkled with lemon juice, which prevents the meat from disintegrating during frying and perfectly neutralizes the specific smell.

Pieces

Delicious fish can be obtained not only by using fresh raw materials, but even by preparing already salted herring.

For such an unusual but simple recipe, you will need:

0.8 kg of marinated or salted fish;
40 gr. sifted wheat flour;
80 gr. breadcrumbs;
60 gr. sunflower oil;
2 chicken eggs.

The carcasses are completely cut, cleaned and washed, and most importantly cut into small portions. Roll each piece of fish in flour, dip in beaten eggs, and then in crushed crackers. Fry the salted herring in a frying pan with the lid open over moderate heat. It is recommended to cook this dish until fully cooked in the oven at 180 degrees.

Some recipes for preparing fish that has already gone through the salting stages require long-term soaking of the pieces in milk or water (about eight hours). After which they are thoroughly washed and only then they begin to fry.

Herring baked in the oven with champignons

Herring stuffed with mushrooms and eggs looks original and appetizing. You can cook this in the oven. According to this recipe, herring is usually baked in foil.

Components:

herring (fresh, large) – 0.6-0.8 kg;
fresh champignons – 100 g;
egg – 1 pc.;
onion – 100 g;
butter – 40 g;
horseradish root (fresh) – 2 cm;
salt - to taste.

Cooking algorithm:

Gut the herring, rinse and dry. Cut off the head - it is not needed.
Salt the herring inside and out.
Finely chop the mushrooms and onions and fry them together.
Boil the egg hard, peel and chop with a knife.
Grate the horseradish.
Mix mushrooms, eggs and horseradish. If desired, add finely chopped greens with a knife.
Stuff the herring with the mixture.
Wrap the herring in foil.
Preheat the oven to 200 degrees. Place a baking sheet with herring in it. Bake for 30-40 minutes depending on the size of the herring.

Before serving, cut the fish into portions with a knife and place on a platter. Decorate with greens. This appetizer can even be served at a holiday table.

Herring can not only be salted, but also prepared in another way. Fried, stewed and baked herring turns out delicious. Moreover, it can be eaten even by those who are prone to edema and cannot eat salted fish for health reasons.

Vietnamese

The Vietnamese-style herring appetizer has a spicy taste and unique aroma. The origin of the recipe really corresponds to the name, so by preparing such a delicious dish from simple herring, you can surprise even the most fastidious gourmets.

Required ingredients:

2 medium fresh or frozen carcasses;
1 small onion;
1 clove of garlic;
3 tbsp. l. soy sauce;
1 tsp. chopped chili pepper and ginger.

Cut the prepared herring into fillet pieces and rub with a mixture of squeezed garlic, chopped onion, spices and sauce. Leave the fish meat in the marinade for a quarter of an hour so that the fibers can absorb all the ingredients well. Grease the frying pan with vegetable oil and heat it well, otherwise the product will stick to the bottom. Place the spicy fillet pieces and cook until golden brown on both sides, reducing the flame to medium. Herring fried in this way goes well with mashed potatoes and vegetables. It is recommended to serve the dish hot, sprinkle with soy sauce and garnish with pickled ginger.

Stewed in a pan with vegetables

Fresh frozen herring can be supplemented with vegetables. You need to allocate at least 1 hour to prepare stewed herring with vegetables.

For preparation you will need the following products:

1 fresh frozen herring;
2 laurel leaves;
2 carrots;
2 onions;
1 tsp. mixture of ground peppers;
1/2 tsp. table salt;
2 tbsp. l. sunflower oil;
50 ml water.

You can prepare herring stewed with vegetables according to the following instructions:

You should start by defrosting the herring. It should be left at room temperature until completely defrosted, then remove the scales, if any, gut them, cut off the head with fins and rinse under running cool water. Now the herring can be cut into several steaks and all the bones removed from them.
Next, you can peel the onions and chop them into large cubes. You can pour 2 tbsp into the cauldron. l. sunflower oil, heat it and add half the chopped onion.
Now you need to peel the carrots using a vegetable peeler, rinse them and cut them into medium-sized strips. Half of the carrot straw should be sent to the cauldron with the onions and the vegetables should be fried until the onions become completely transparent.
Then you can lay the fish on top of the vegetables, place bay leaves on top, sprinkle the pieces of herring with pepper and table salt. Now you should spread the remaining vegetables on the fish, pour in water, close the cauldron with a lid and set the heat to minimum. It is necessary to simmer the components for approximately 20 - 30 minutes.

Ready herring with vegetables should be served hot.

Fillet

To simply and deliciously fry herring fillets, just take:

1 large fresh fish;
100 gr. wheat flour;
1 medium lemon;
ground black pepper;
table salt;
sunflower oil for frying.

We properly prepare the carcass for baking by gutting, cleaning and thinning. It is not necessary to make portioned pieces, just cut the fish into two whole layers. Add some salt to the herring and pour in lemon juice, leaving the product to brew for thirty minutes. At this time, prepare a mixture of grated lemon zest, sifted flour and spices. Dip the marinated plastic fillets in a paper towel and roll each side in the resulting mass. Place pieces of fish in a hot frying pan with sunflower oil and fry for three minutes on both sides until a crispy golden crust forms. “Vegetable pillow” will be one of the best side dishes for this dish.

Cutlets

Fresh frozen herring (cooking recipes contain various components) is suitable for making cutlets.

The cutlets contain the following ingredients:

1 fresh frozen herring;
300 g pink salmon;
300 g cod;
1 large onion;
1 large carrot;
1 chicken egg;
200 ml oatmeal;
1 tbsp. l. sunflower oil;
salt;
freshly ground pepper;
granulated sugar;
rice flour for dredging.

Detailed cooking process:

First you need to wash the vegetables, dry them with a paper towel, peel them, cut the onion into small cubes, grate the carrots using a grater with a small wire rack, heat a frying pan with sunflower oil, put the vegetables in it and fry them until golden brown.
Next, you need to wash the fish under running water, dry it using paper towels, peel and chop with a kitchen knife. Then you need to pour the oatmeal into a bowl and grind it.
Then add fried vegetables to the chopped fish, add crushed oatmeal, a little granulated sugar, table salt, freshly ground pepper, mix and place in the refrigerator for 30 minutes.
Now you can take the minced fish out of the refrigerator, form cutlets out of it, pour in rice flour, roll the cutlets in it and place on a baking sheet covered with parchment paper.
The oven needs to be heated to a temperature of 180°C, place a baking sheet with cutlets in it and cook them for 15 minutes. Afterwards, you can turn off the oven and keep it there for another 15 minutes.
Fish cutlets can be served with fresh vegetable salad or mashed potatoes.

In a slow cooker

You can fry delicious herring not only in a frying pan, but also in a slow cooker. Before the process, the fillet can be dipped in batter or simply rubbed with salt and pepper. Then lay out the fish slices in one layer and cook for fifteen minutes on both sides.

In addition, you can bake herring cutlets in a slow cooker. To prepare them, turn the meat into minced meat, add onions minced through a meat grinder and bread soaked in water. Next, squeeze the garlic into the mixture, pour in the raw egg, mix everything thoroughly and form into cutlets.

Advice! They should be fried according to the same principle as fish pieces, but it is better to serve them with sauce or special gravy.

Preparing a healthy and appetizing herring dish is quite simple and very quick. This fish is very tender, fatty and contains few bones. Many recipes will tell you how to diversify the taste, add piquancy to a snack, or simply get rid of a specific smell. Herring goes well with a large number of side dishes and is also a low-price product.

There are a huge number of varieties of fish that are considered real delicacies in any form and in many countries.

How to choose the right herring

Both chilled and frozen fish are great for frying. But you should follow some rules when choosing herring so as not to harm your health.

When purchasing, you must carefully inspect the belly to ensure there are no stains there. After all, they indicate that the fish had diseases.
Chilled herring should be elastic when pressed and easily regain its shape.
It is better to pay attention to larger individuals, since their taste will be much better, and they will have much fewer bones.
You should purchase uncut herring, this will make it easier to check its freshness.
There should be no stains, dirt or damage on the surface of the herring. The presence of plaque may indicate a low-quality product.
One of the important factors when choosing is fish eyes. They must be clean and transparent, without any films.
Fresh fish should be slightly moist, but without mucus. If the herring is completely dry, then you should be wary, since the product may be treated with chemicals to hide its past expiration date.
In fresh fish, the ridge area is always darker than the belly.
Herring must be shiny, as dullness indicates improper and long-term storage.
In no case should there be excess ice or snow on frozen fish, and its shape must be even. This indicates that it could not be re-frozen.

Ingredients

How to fry herring in a frying pan

First of all, we clean and fillet the fish, remove the bones. Rinse thoroughly.
Grate the lemon zest and mix with flour, a pinch of salt and black pepper.
Add some salt to the herring and pour lemon juice over it. We give it the opportunity to marinate for half an hour.
Afterwards, wipe it with paper napkins and envelop it in the prepared breading.
Heat the frying pan with vegetable oil thoroughly. It is necessary to fry the carcass for 3 minutes on each side to form a golden crust, but do not allow the fish to dry out.

The finished fish goes well with any side dish. It can be served either with mashed potatoes or on a bed of vegetables. to contents

"Vietnamese" fried herring

Ingredients

Herring – 2 pcs;
Onion – 1 small;
Garlic – 1 clove;
Soy sauce – 3 tbsp;
Chopped chili pepper and ginger - 1 tsp each.

First, you need to carefully clean and fillet the herring so as not to damage the skin.
Combine all the other ingredients and blend them with a blender.
Rub the resulting mixture thoroughly onto the fish and leave it to marinate for 20 minutes.
Then fry the spicy fillet on both sides until golden brown.

Serve the finished dish hot with soy sauce and pickled ginger.

To prevent the herring from sticking, you need to heat the frying pan with oil very well, this will help form a crust that prevents the fish from sticking to the bottom of the dish.

A printout will be available via

tvoi-povarenok.ru

Fried herring

And who said that fried herring is the height of culinary bad taste? Fried herring is no worse than other fried fish, and perhaps even better! Absolutely any fish has a smell, but maybe a little less pronounced.

Herring is not bony, fatty and tender fish, so it makes sense to learn how to cook it tasty, namely, fry it.

Herring, simply fried, is, of course, very tasty on its own, but if you add some seasonings to it, you will get a completely incomparable dish! You should definitely expand your list of herring dishes with this new Vietnamese Herring recipe.

Fried pink salmon

Ingredients for fried herring:

Fresh or frozen herring – 4 pieces,
Garlic – 2-3 cloves,
Soy sauce - 4 tablespoons,
Salt - to taste
Flour for breading,
Vegetable oil for frying.

Preparing fried herring.

We wash the herring, cut off the head, fins, tail and gut it.

We try to clean off the black film inside the abdomen as thoroughly as possible. Wash the fish well and cut the fillets from the bones.

Squeeze the garlic through a press. Place herring fillets in a bowl, add garlic, salt and soy sauce.

Coat the herring fillets well with this mixture. Leave it like this for soaking for half an hour.

Then put the frying pan on the stove, pour just a little oil for frying. The fact is that fried herring is a dish that does not require a lot of oil to prepare. She puts it (oil) into the frying pan herself, as it is very greasy.

Dip the herring in flour and place in a frying pan.

The herring is fried very quickly; the garlic does not have time to burn, as one might think. Fry on both sides. Serve with light side dishes - boiled vegetables, for example, just don't cook potato chips)))

Fried herring is a very tasty and inexpensive dish, and fried herring in Vietnamese style is absolutely finger-licking! And in this article you can read how I salted the herring; the herring turned out to be finger-licking good.

www.ovoshnoy-ray.ru

Appetizer of fried herring and bread

Canapes of fried herring and fried bread with a golden crust will add charm to any holiday table. You can experiment and add vegetables or a slice of lemon to these canapes. The dish goes well with dry red wine.

Cooking time: 1.5 hours.

Ingredients:

200 gr. herring fillet;
50 gr. flour;
1 chicken egg;
120 gr. white bread;
a couple of tarragon sprigs;
80 ml olive oil;
salt, pepper - to taste.

Preparation:

Divide the herring into 3 layers. Rub with salt and pepper.
Then roll the fish in flour and fry on both sides in a frying pan with olive oil.
Break the chicken egg into a bowl. Season with your favorite spices and whisk.
Dip white bread in the egg mixture and fry it with butter in a frying pan.
Cut the fried herring fillet into small neat pieces. Do the same with the bread.
Take canapé sticks. Place the first layer of herring on a stick, then bread, and then another piece of herring.
Place the finished canapés beautifully on a plate. Garnish with tarragon leaves. Bon appetit!

Fried herring

Photo: youtube.com Today we have fried herring for dinner.
The strong association between herring and pickling can confuse even an experienced housewife. Just as in the old days naive young ladies believed that rolls grew on trees, so some today think that herring is fish in brine, and only in it. But let's move away from stereotypes and fry herring fish. This is a good idea because herring is not bony, fatty, tasty, healthy, and easy to clean. 250 g of herring satisfies a person’s daily need for protein. Herring is good for the heart and blood vessels, protects against the risk of diabetes, prevents aging, improves vision and brain function. 100 g of herring contains three times the daily requirement of vitamin D!

Fried herring is a very tasty fish. You can buy it frozen for this recipe if you don't sell it fresh in your area. The taste will not suffer from this! Just choose elastic silver carcasses with red gills, without a rotten smell, with clean eyes. Fish with caviar have cloudy eyes, but they will be skinny.

People on the Internet often scare people with stories about the bad smell of fried herring. But this is all fantasy, herring smells like ordinary fish. And the myth arose on this basis: back in Soviet times, Vietnamese students came to us to study. They lived in dormitories and in shared kitchens they fried... salted herring with ginger. The smell was indeed still the same. But our herring will smell good! So feel free to fry your herring and don’t be afraid of anything.

Cooking time: 15 minutes15 minutes

Ingredients

herring, 4 pcs.
garlic, 3 cloves
soy sauce, 5 tbsp. l.
salt, to taste
allspice, pinch
black pepper, pinch
thyme, pinch
flour, for breading
vegetable oil, for frying

How to cook fried herring

Friends, have you ever fried herring? How does it taste to you? What recipes do you use? Tell us in the comments!

Be the first!

Description of the photo

ovkuse.ru

Asian cooking recipe

To make the fish as tasty as possible, various seasonings are added to it. An excellent option to make a good dish is the so-called Vietnamese herring. To work you will need the following ingredients:

4 fresh or frozen fish;
2 cloves of garlic (for greater spiciness, often add 3);
120 ml soy sauce;
salt (exactly how much is decided by the cooks themselves);
breading flour;
refined sunflower oil.

Preparation includes several stages.

The herring carcass is washed, then the head, tail and fins are cut off. Attention: when cutting off the head, you must retreat 1 cm below the gills.
Next, the herring will have to be gutted, trying to avoid damage to the gallbladder. If it does break, you need to cover everything with salt for a few minutes and then rinse thoroughly. The black films inside the belly are carefully removed.
Gutted fish are used to prepare fillets. It is carefully cut from the bones. Then the garlic is crushed or pressed using a press. The result is mixed with fillet and soy sauce in a separate bowl. You need to lubricate the fish with the prepared mixture thoroughly and not skimp. Further impregnation will take 30 minutes.
Now you can heat the pan. Note: you only need to add a small amount of oil. The herring is generously breaded with flour while the frying pan is heating up. Frying the fish itself happens very quickly; there is no need to worry that the garlic will have time to burn. You need to fry the herring on both sides.

Classic version

But you can fry herring with onions - and the result is no worse than when frying it with garlic. For 2 regular servings use the following ingredients:

1 large fish;
0.1 kg of onions;
0.04 kg of green onions;
set of Provençal herbs;
wheat flour for breading;
lemon;
pepper and salt.

The cooking process consists of several steps.

As in the previous case, you will have to fillet the fish. This work must be done carefully, moving from head to tail. During the filleting process, you need to remove as much meat as possible from the backbone. But at the same time, the fillet itself does not need to be brought to the consistency of minced fish. The knife must be large and well sharpened.
To make it not only tasty, but also safe, the herring fillet is cleaned even from small seeds. Then the fish is marinated with a mixture of lemon juice, black peppercorns, salt and various spices (optional). While marinating the herring, it is necessary to fry the onion half rings. This must be done in advance due to the difference in processing time. As soon as the onion is slightly fried, add pepper and salt. The fish itself is fried only in breaded form. If you don't have flour, potato starch is an excellent substitute.
You need to fry the herring until it has a beautiful golden hue. It should acquire this color on both sides. The fried fish is transferred to a small plate. It is sprinkled with onions, and in the warm season - with green onions. A dish prepared according to this recipe is both cheap and tasty.

Breaded

To prepare herring in batter, it will take about 1 hour. The prepared ingredients are designed for 2 servings of finished fish.

To prepare fried herring in batter, you need the following ingredients:

2 carcasses of fresh frozen herring;
250 ml milk;
4 eggs;
7 tbsp. l. flour;
250 ml water;
1/2 tsp. table salt.

Cooking fried herring in batter consists of the following steps:

First of all, the herring carcasses should be thawed. This can be done by placing the fish in a container of cold water or leaving it at room temperature. Thawed carcasses will need to be gutted, fillets cut from the skin and bones removed. Now the fillet can be cut into small portions.
Now the pieces of herring can be placed in a bowl and pour milk over them. The fish should be left in this form for 60 minutes. In the meantime, prepare the batter. You will need to break the eggs into a clean bowl, separate the yolks using a bottle and move them to another bowl.
Next, you can add flour, half the table salt and water to the yolks. The components should be mixed with a fork until a single mass is formed. The final dough should be quite liquid.
Then you need to add the remaining salt to the whites and beat them with a mixer at high speed until a dense foam forms.
Afterwards you need to prepare the deep fryer. You will need to pour 1 liter of sunflower oil into the pan and place the pan on high heat. The oil will need to be heated to 170 °C. A cooking thermometer should be used to measure the temperature. When the oil is hot, you can beat the white foam into the dough, gently mixing them.
Now you need to put a piece of herring on a fork, dip it in the batter and lower it into the deep fryer. Using a spoon, you can remove a piece of herring from the fork and lay out a few more pieces in the same way. The fish should be fried until the batter is crusty and golden brown. Pieces of herring should be fried in portions, placing the finished pieces on a plate lined with paper towels to absorb excess oil.

Fried herring in batter can be served with both beer and strong alcohol.

Swedish recipe

This option is in many ways similar to the classic Russian method. But there are also some subtleties. So, butter is used, and parsley and dill are used to decorate the dish. Before frying, fish fillets should be dredged in coarse flour. Having finished preparing the fillet, it is salted, peppered, sprinkled with herbs and left for 20 minutes so that the fish is saturated with the aromas of herbs.

When the fish is saturated with these aromas, it is immediately breaded. You will have to fry in thoroughly heated butter. No other animal or vegetable oils can be used. The herring is placed skin side up. Readiness is determined by the formation of a golden crust on both sides.

It is advisable to serve Swedish herring with mashed potatoes and chopped lingonberries.