How to properly fry and peel herring - tips for preparing delicious fish. Fried herring How best to fry herring

Herring is pickled, salted and dried, resulting in the most delicious dishes. There is another way to prepare herring, which few people practice. Fried herring has a delicate and refined taste. No wonder this dish is one of the most beloved in Vietnam.

The Vietnamese cannot imagine how they can eat raw fish. For them, fried herring is an option for a hearty lunch or a delicious snack. This fish is served with spicy rice or stewed vegetables.

Norwegians cook herring on the grill. They serve it with baked potatoes or eat it with whole grain bread.

Before frying the herring, it is necessary to clear the skin of scales, cut out all the insides and the vertebral ridge. Don't forget to rinse the pulp. This processing is basic and basic. Some herring dishes require completely deboning the fish or using clean fillets. To save time, we recommend the second option.

Classic fried herring

Any fish, including herring, has a specific smell. If you are not a fan of such aromas, we recommend rubbing the herring with lemon juice, which is an excellent addition to fish.

Cooking time - 1 hour

Ingredients:

• 3 whole herrings;
• 100 gr. flour;
• 150 ml vegetable oil;
• 2 tablespoons lemon juice;
• salt, pepper - to taste.

Preparation:

1. Process the fish. Cut each carcass in half along the body.
2. Rub the fish with lemon juice, salt and pepper.
3. Heat vegetable oil in a frying pan. Dip the herring in flour and fry on both sides until golden brown. Serve with vegetables.

Spicy fried herring with onions

Fried herring in spices is a recipe for gourmets and connoisseurs of high taste. Use red onions. It will give the dish a festive and bright look.

Cooking time - 2 hours.

Ingredients:

• 500 gr. herring fillet.
• 120 gr. wheat flour;
• 160 ml corn oil;
• 2 large red onions;
• 1 teaspoon dry ground garlic;
• 1 teaspoon dried paprika;
• 1 tablespoon thyme;
• ½ teaspoon curry seasoning;
• 3 sprigs of basil;
• salt, pepper - to taste.

Preparation:

1. Divide the fillet into several parts.
2. Chop the onion into half rings.
3. Finely chop the basil.
4. Prepare the marinade for the fish. To do this, dilute dry garlic, paprika and curry in water. Place the fish in the marinade. Sprinkle with thyme, salt and pepper. Add the basil and leave to marinate for an hour.
5. Heat the frying pan with oil well. Dip each piece of herring in flour and fry with onions until cooked. Serve with fresh vegetables. Bon appetit!
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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:

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

Fried herring in tomato sauce

Tomato, like any dishes made from it, goes well with herring. Tomato sauce will give the fried herring a noble sourness and a beautiful blush.

Cooking time - 1 hour 10 minutes.

Ingredients:

• 550 gr. herring fillet;
• 300 gr. fresh tomatoes;
• 170 ml sunflower oil;
• 200 gr. wheat flour;
• 1 teaspoon dry garlic;
• 1 teaspoon ground cumin;
• salt, pepper - to taste.

Preparation:

1. Cut the herring into pieces of a convenient size for you. Sprinkle them with salt and pepper.
2. Place the tomatoes in hot boiled water for 15 seconds. Then take them out and run them under cold water. Remove the skins from the tomatoes and grind the pulp using a blender.
3. Add cumin and dry garlic to the tomato mixture. Salt it a little.
4. Coat the fish well with flour.
5. Heat a frying pan with sunflower oil and place the herring fillet on it. Fry until done. 10 minutes before turning off the heat, pour tomato sauce over the fish.

Bon appetit!

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, a fatty and tender fish, so it makes sense to learn how to cook it deliciously, 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.

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 them with potatoes)))

Many citizens perceive herring only in its salted form. Most of them have never even thought about the fact that it can be fried, and it turns out quite tasty and elegant. Fried herring can certainly surprise your whole family. This fish is quite cheap, so this option will be very acceptable for most families.

Fried herring with onions

This recipe can be considered a classic, and the resulting dish tastes quite good. There are no expensive products here, only fish and onions. If you wish, you can add a small amount of wine to the onions, but you should start with the ingredients.

Ingredients for herring with onions

To prepare this dish for two people, you will need:

• herring fish - 1 piece;
• onion - 100 grams;
• green onion (optional) - 40 grams;
• white wine (optional) - 50 grams;
• Provencal herbs;
• flour;
• salt and pepper;
• lemon.

Cooking method

The first step is to fillet the fish. To do this, you need to decapitate the herring and, starting from the place where the head was, use a knife to cut off the flesh along the ridge, slowly moving towards its tail. This process is the most difficult to prepare. You need to fillet the fish very carefully so that as little meat as possible remains on the backbone, but the fillet itself should not resemble minced fish. For this procedure, it is best to use a sharp and large knife.

After you have two beautiful fillets, you need to get rid of all the bones. After all, no one wants to eat fish and be afraid that a bone will fall into it. To get rid of them, you will need to get tweezers. You can buy a special one for fish, or you can take one from a cosmetic bag; this is also perfect for this procedure.

When the fillet is completely cooked, you can start marinating the fish. To do this, cut the fillet to make 4 square pieces. Then put them in a bowl and add lemon juice, salt and pepper. To make the fried herring even more unusual, you can optionally add various spices, but this is not an acquired taste. While the fish is marinating, let's start frying the onions.

Onions need to be peeled, washed and cut into half rings. Then throw it into a well-heated frying pan. It is worth considering that onions and fish take different times to cook, so it is better to cook all the ingredients separately. When the onion starts to brown, add salt and pepper. You can also add a little wine and wait until it evaporates, in which case the vegetable will acquire an unusual taste, it will have a slight sourness, which is inherent in white wine. When the onion is finished cooking, you can put it in a separate container and start frying the fish.

You need to take pickled herring and roll it in flour. If you don't have flour on hand, you can use potato starch. Then place in a hot frying pan and fry on both sides until the fish turns a nice golden color.

After this, place the fish on a clean plate, sprinkle onions on top and, if the season allows, you can finely chop the green onions and also sprinkle the fish with them. Fried herring turns out to be a very cheap dish, but at the same time very tasty. Therefore, it is highly recommended to try it.

Swedish fried herring

This recipe is very popular in Sweden, it cannot be said that in this case there are many differences from our herring with onions.

Ingredients for Swedish herring:

• herring - 1 piece;
• butter;
• dill and parsley;
• coarse flour;
• salt pepper.

Cooking method

Just like in the previous recipe, you first need to fillet the herring. What needs to be done and why is already known, so we will skip this process. When the fillet is completely ready for use, it should be salted, peppered and sprinkled with herbs. Then it is advisable to leave the fish for about twenty minutes so that it is saturated with the smell of fresh dill and parsley.

After this time, the whole fish fillet must be rolled in coarse flour. It is important to use exactly this kind of flour, this is the point of this recipe. After the fish is breaded, it should be fried. Melt the butter in a frying pan, heat it well and place the fish, skin side up. It is also worth noting that fried herring according to the Swedish recipe is cooked only in butter and not in any other way.

When the fish acquires a nice golden crust on both sides, it is ready. In Sweden, this dish is most often eaten with mashed potatoes and ground lingonberry pulp. Beer or wine must also be present on the table, but in this case, it is according to desire and mood.

Conclusion

So, many have now learned that there is such a dish as fried herring. Cooking recipes can be very different and incredible. In this case, very standard recipes were described that do not require great culinary skills, but all the dishes prepared according to them are very tasty and attractive in appearance.

It is difficult to surprise someone with salted or fresh herring. But fried herring is undeservedly underestimated by people. Even though, with skillful preparation, it can turn out to be no worse than other fried foods.

Peculiarities

The common belief that such a dish is tasteless is due to the mistakes of inept cooks. The smell is definitely there. But in other fried fish it is only slightly weaker. Herring does not contain too many bones. This fish is fatty and tender.

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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.

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.

Frying fresh frozen fish

A typical serving in this recipe includes 0.35 kg of herring. It should be salted in moderation. Add 1.5 teaspoons of mustard, 0.06 kg of wheat flour is used for breading. Unlike the Swedish approach, fish can be fried in sunflower oil. The herring only needs to be partially defrosted for ease of cutting and cleaning. Only clean fillets are prepared for frying. There is no need to remove the skin, as it helps maintain the shape.

The size of the cut is determined individually. Caviar, if it is inside, is left, but there is no need to specially add it. One side of the fillet is coated with mustard (the one with the pulp is best). After this, the herring is salted. Mustard is used in small quantities - it is better to add it later, when serving. If you know that there will be spicy food lovers at the table, add ground red pepper. You need to marinate the fish for about 15 minutes; your culinary sense will tell you exactly how long.

After this, you should do the following:

• the pieces are breaded one at a time;
• fried on both sides;
• After 6–8 minutes, remove the herring from the pan and serve.

In addition to choosing the right recipe, you must carefully select the fish to be fried. You should adhere to the following recommendations:

• It is unacceptable to buy herring whose belly is covered with spots;
• if the fish is chilled, it should remain elastic and quickly return to its original shape after pressing;
• the larger the specimen, the tastier it is when fried, and the fewer problems there will be with the bones;
• You definitely need to look at the eyes – fresh herring’s eyes are always clean and transparent; but after freezing this is no longer an indicator - you need to compare the colors on both sides: along the ridge the surface should be darker than on the stomach;
• It is not recommended to buy dull fish - fresh fish always shine;
• when buying frozen herring, you need to choose one that is not covered with a large layer of snow and ice; all lines and surfaces must be smooth, since repeated frosts disrupt the geometry.

To learn how to deliciously fry herring, watch the video below.

Despite the widespread stereotype in our vast country that herring can only be tasty when pickled or salted, fried herring is becoming increasingly popular every year. One cannot fail to note the incomparable tender and aromatic taste of its meat. And the notorious fishy smell during cooking can be eliminated by following little tricks. In addition, the herring is prepared simply instantly.

But not only does herring have excellent taste, it is also rich in a large number of microelements essential for a healthy person, such as iodine, calcium, fluorine, potassium, phosphorus, magnesium, zinc and sodium. And few people know that only 200 g of such fried fish contains a day’s worth of protein. Thanks to vitamins D, PP, A and B12, regular consumption of herring improves brain and vision function. According to medical research, the constant presence of herring in the diet eliminates the symptoms of psoriasis.

Preparation

There are many different recipes for preparing fried herring, but this article will reveal the subtleties with which fried Atlantic fish meat will turn out so tasty that your guests will consider such a dish a real delicacy.

Fried herring according to grandma's recipe

For 1 kg of frozen herring you will need:

1 medium onion;

1 part a spoonful of freshly squeezed lemon juice;

Oil for frying. You can use both butter and regular refined sunflower oil;

Flour or semolina for breading;

A little mustard;

Any special seasoning for fish, salt and ground black pepper.

Thawed herring should be gutted and washed thoroughly. Then cut off the heads and tails. The remaining body of the herring can be cut into 4-5 parts or filleted. The cut parts are placed in a deep bowl. After which they are salted, peppered, filled with lemon juice, rubbed with seasoning and mixed with onion cut into half rings. And to remove the unpleasant fishy aroma, you need to rub it with mustard. It hides the smell perfectly. And lemon juice will remove the bitterness and taste of mustard. Leave the fish to marinate in the refrigerator for about half an hour.

After which the marinade juice is drained, and parts of the fish are sautéed in flour or semolina. Afterwards they are fried in a heated fryer with oil. For a more juicy taste, onions are added when frying. To prevent the herring from burning, it is better to fry it over moderate heat. You can serve vegetables or mashed potatoes with fried herring. In any case, fried herring will pleasantly surprise everyone with its unusual taste.

Fried herring with tomatoes

This recipe is not radically different from the previous one. All the same ingredients, except onions and mustard, are added with fresh dill and a couple of red tomatoes. However, in this case, the herring will be more tasty if it is cut along the body, along the ridge.

After cutting and marinating, the cut fish carcasses are placed in hot oil. And immediately finely chopped dill and tomatoes go into the pan. The dish will be more juicy if the tomatoes are cut into larger pieces rather than small ones.

The herring is fried, as already mentioned, very quickly. The main thing is not to overexpose it. To achieve the required degree of frying, fry the fish on each side for an average of 2 minutes. Fried herring with tomatoes will reveal its full flavor with a side dish of rice.
Korean fried herring

Fish prepared according to this recipe has a delicate, piquant taste. Main ingredients:

1 kg of herring;

1 bunch of green onions;

1 head of garlic;

1 part a spoonful of soybean bitter paste;

Soy sauce;

1 part a spoonful of ordinary vinegar;

Ground red and black pepper.

Remove the insides of each herring, except milk and caviar, and rinse well under running water. To make the fish cook faster, you need to make cuts on it on each side. Then you should start preparing the marinade. To do this, you need to finely chop the green onions and garlic, mix them with paste, soy sauce, ginger, pepper and vinegar. Thoroughly rub each piece of herring with the resulting marinade and leave in the refrigerator for 10–15 minutes.

First, it must be cooked on a special frying grid, after which the well-fried fish must be transferred to a hot frying pan with oil. And keep on low heat for another 10 minutes.

Fried herring in a slow cooker

This very tasty dish can also be made in a slow cooker. If you want to cook small herring, then before frying it you need to dip it in regular batter. But large representatives of the herring family do not need such treatment. Simply add salt and pepper. For better roasting, you need to cut it on both sides. After which the fish is placed in the multicooker bowl and fried on each side for 15 minutes. And voila, the most delicate fish dish for the whole family is ready!