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    • Fried Herring

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Fried herring is a classic dish that has been enjoyed for centuries. It is a simple and delicious meal that can be prepared in minutes. The herring is lightly coated in flour, cornstarch, and spices and then fried until golden and crispy. The result is a flavorful and crunchy fish dish that will surely please. Whether you enjoy it as an appetizer or as a main course, fried herring will surely be a hit.  
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    Ingredients

    • 4 herring fillets
    • 2 tablespoons all-purpose flour
    • 2 tablespoons cornstarch
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon paprika
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon dried parsley
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup vegetable oil, for frying

    Method

    • Step-by-Step Method for Fried Herring
    • Pat each herring fillet dry with paper towels to remove surface moisture
    • In a shallow bowl, combine all-purpose flour, cornstarch, salt, black pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, dried basil, dried parsley, and cayenne pepper
    • Mix the dry coating ingredients thoroughly to ensure even seasoning distribution
    • Dredge each herring fillet fully in the seasoned flour-cornstarch mixture, pressing lightly so the coating adheres
    • Set the coated fillets aside on a clean plate, ensuring they do not overlap
    • Pour vegetable oil into a frying pan to a depth of approximately 1 cm
    • Preheat the oil over medium-high heat until shimmering (about 180°C, or test by dropping a bit of flour in and watching for sizzle)
    • Carefully lay the coated herring fillets into the hot oil, skin side down if applicable
    • Fry the fillets undisturbed for about 3 minutes per side, or until golden brown and crisp
    • Gently flip each fillet using a spatula and fry the second side for another 2–3 minutes
    • Remove the fried herring fillets and place them on a plate lined with paper towels
    • Allow excess oil to drain for about 1 minute
    • Check for doneness by ensuring the flesh is opaque and flakes easily
    • Arrange the fried herring fillets on a warm serving platter in a single layer for crispness
    • Optionally garnish with lemon wedges, fresh parsley, or pickled onions for acidity and aesthetic appeal
    • Serve immediately while hot and crispy, ideally with rye bread, boiled new potatoes, or a light salad on the side