Salted herring fried. Fried herring in a pan

Fried herring with onions is an insanely delicious dish, but everyone is so carried away by salting this fish that they forget about other ways of cooking it, for example: frying or baking. Fried herring has a juicy taste and a very bright aroma, so when cooking it, you must use a hood - the smell of sea fish will spread throughout the house! The dish is prepared so quickly that you will have time to create it even in 15 minutes. Remember that herring, unlike mackerel, has many small bones, so if you feed children with fried herring, try to remove them all from this fish.

Ingredients

• 1-2 pcs. fresh herring
• 1 bulb
• 30 ml vegetable oil
• 2 pinches of salt

Cooking

1. We clean the fresh herring from scales - it is small in fish and often scatters in different directions, so it is best to clean the fish in a basin filled with water. After cleaning, open the belly of the herring and remove the insides, leaving milk or caviar. We clean the black film from the inside and rinse the carcass of the fish from all sides and from the inside. Cut off the head, tail and fins. Cut into bite-sized pieces. If you are using frozen fish, it is recommended to pre-thaw it for 30-40 minutes before frying so that it does not remain raw after frying.

2. Heat the vegetable oil in a frying pan. Put the pieces of fish in it. If you like fried fish with a crispy crust, then bread the pieces of herring in corn or wheat flour on all sides in advance. Fry for about 2-3 minutes over medium heat.

3. At this time, peel the onion, rinse it and cut into half rings. Flip the herring pieces over to the other side and sprinkle them with chopped onions.

4. Cover the pan with a lid, fry the fish and onion for about 2-3 minutes, then lightly stir the onion, turn off the heat and leave the dish under the lid for 5 minutes. During this time, the pieces of herring are steamed from the inside and saturated with onion flavor.

We have an erroneous stereotype that herring can only be salted, in extreme cases - pickled. Unfortunately, few people have come across fried herring, and this is a real delicacy. Somewhere I read that herring is one of the most useful fish. And the taste of fried herring is distinguished by extraordinary tenderness, mild taste. Prepares instantly. I strongly advise you to go to the store, buy fresh herring, choose fatter) and fry it. And keep in mind that herring has a wonderful property - the absence of a fishy smell when frying! Fresh herring can be fried with all kinds of additives, I will show you two recipes of Norwegian cuisine, each of them deserves a kind word.

To prepare fried herring you will need:

first recipe:

herring - 1 pc.;

butter - 20 g;

grain mustard - 3 tbsp. l.;

sunflower oil - 1 tbsp. l.;

olive oil - 2 tbsp. l.;

grain mustard for serving) - 1 tbsp. l.;

salt with spices - 1 tbsp. l.

second recipe:

herring - 1 pc.;

tomatoes - 2 pcs.;

dill - 30 g;

vegetable oil - 2 tbsp. l.;

butter - 20 g;

salt - to taste.

The first recipe for fried herring

Put the finished fried herring on a plate, place a little grain mustard next to it. You can start eating!

The second recipe for fried herring

Fry the herring on each side for 1-2 minutes and our herring with tomatoes is ready. Transfer the fried fish to a plate. Next to attach fried tomatoes with dill.

Bon appetit!

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

Such is herring, which can not only be marinated, but also cooked in a different way, if, for example, you figure out how to fry a herring in a pan. Cooked in this way, it turns out to be unusually tasty and tender, albeit in an unusual form for us, which will surprise everyone.

How to choose the right herring

Some cooks believe that fried herring is an unsuccessful dish. But these are just stereotypes, which 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 excellent for frying. But you should follow some rules when choosing a herring, so as not to harm your health.

• When buying, you must carefully examine the belly so that there are no spots. After all, they indicate that the fish had diseases.
• Chilled herring should be elastic when pressed and easy to restore shape.
• It is better to pay attention to larger individuals, since their taste will be much better, and there are much fewer bones.
• You should purchase uncut herring, so it will be easier to check its freshness.
• On the surface of the herring there should be no stains, dirt or damage. The presence of plaque may indicate a poor-quality product.
• One of the important factors when choosing are fish eyes. They should be clean and transparent, without any films.
• Fresh fish should be slightly moist, but without mucus. If the herring is completely dry, then this should alert you, as the product may be treated with chemicals to hide its past expiration date.
• In a fresh fish, the spine area is always darker than the belly.
• Herring must shine, as dullness indicates inappropriate 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 did not lend itself to repeated freezing.

Observing the above rules for choosing a quality product, it remains only to figure out how to fry this fish deliciously. The process is not too laborious, and the result will surely please you.

Ingredients

How to fry herring in a pan

1. First of all, we clean and mill the fish, remove the bones. We wash well.
2. Grate the lemon zest and mix with flour, a pinch of salt and black pepper.
3. Salt herring and pour over lemon juice. We give her the opportunity to marinate for half an hour.
4. After, we wipe it with paper towels and wrap it in prepared breading.
5. Warm up a frying pan with vegetable oil. It is necessary to fry the carcass for 3 minutes on each side so that a golden crust forms, but do not allow the fish to dry out.

Ready-made fish harmonizes perfectly with any side dish. It can be served with mashed potatoes or on a bed of vegetables. to content

"Vietnamese" fried herring

Ingredients

• Herring - 2 pcs;
• Onion - 1 small;
• Garlic - 1 clove;
• Soy sauce - 3 tablespoons;
• Chili pepper and ginger chopped - 1 tsp each

1. First, you need to carefully clean and file the herring so as not to damage the skin.
2. We combine all the other ingredients and interrupt them with a blender.
3. With the resulting mass, carefully rub the fish and leave it to marinate for 20 minutes.
4. 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 pan with oil very well, this will contribute to the formation of 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 the preparation of this variety of fish. But if difficulties arise, you can watch a video on how to fry a herring in a pan in order to achieve the right result and please the household with an unusual 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 maybe even better! The smell has absolutely any fish, but maybe a little less pronounced.

Herring is not a bony, fatty and delicate fish, so it makes sense to learn how to cook it deliciously, namely, fry it.

Herring, just fried, of course, is very tasty on its own, but if you add some seasonings to it, you 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.

Cooking fried herring.

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

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

Squeeze the garlic through a press. We put the herring fillet in the dishes, we also send garlic, salt and soy sauce there.

We coat the herring fillet well with this mixture. Leave in this form for impregnation for half an hour.

Then we put the pan on the stove, pour in quite a bit of oil for frying. The fact is that fried herring is a dish that does not require a lot of oil to cook. She herself gives it (oil) to the pan, as it is very greasy.

Dip the herring in flour and place in a pan.

The herring is fried very quickly, the garlic does not have time to burn, as one might think. We 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 low-cost dish, and fried in Vietnamese - in general, you will lick your fingers! And in this article you can read how I salted herring, the herring turned out just lick your fingers.

www.ovoshnoy-ray.ru

fried herring

Photo: youtube.com Today we have fried herring for dinner. A persistent association between herring and salting can confuse even an experienced hostess. As in the old days, naive young ladies believed that rolls grow on trees, so it seems to some today that herring is a 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, oily, tasty, healthy, and easy to clean. 250 g of herring satisfy the daily human 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 a triple daily intake of vitamin D!

Fried herring is a very tasty fish. For this recipe, you can buy it frozen if your area does not sell fresh. It won't hurt the taste! Just choose elastic silvery carcasses with red gills without a rotten smell, with clean eyes. Cloudy eyes happen to fish with caviar, but it will be emaciated.

On the Internet, they 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 study here. They lived in dormitories and fried in shared kitchens ... salted herring with ginger. The smell, indeed, was still the same. But our herring will smell good! So boldly fry the herring and do not 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 a herring? How does she taste to you? What recipes do you cook? Tell in the comments!

Be the first!

Description for the photo

ovkuse.ru

Fried herring - recipe with photo

We have an erroneous stereotype that herring can only be salted, in extreme cases - pickled. Unfortunately, few people have come across fried herring, and this is a real delicacy. Somewhere I read that herring is one of the most useful fish. And the taste of fried herring is distinguished by extraordinary tenderness, mild taste. Prepares instantly. I strongly advise you to go to the store, buy fresh herring (choose fatter) and fry it. And keep in mind that herring has a wonderful property - the absence of a fishy smell when frying! Fresh herring can be fried with all kinds of additives, I will show you two recipes of Norwegian cuisine, each of them deserves a kind word.

To prepare fried herring you will need:

first recipe:

herring - 1 pc.;

butter - 20 g;

grain mustard - 3 tbsp. l.;

sunflower oil - 1 tbsp. l.;

olive oil - 2 tbsp. l.;

grain mustard (for serving) - 1 tbsp. l.;

salt with spices - 1 tbsp. l.

second recipe:

herring - 1 pc.;

tomatoes - 2 pcs.;

dill - 30 g;

vegetable oil - 2 tbsp. l.;

butter - 20 g;

salt - to taste.

The first recipe for fried herring

Prepare fresh herring.

Cut off the head, discard the innards. Do not remove skin. Fillet the fish. Remove bones if possible.

Prepare a mixture for lubricating (dipping) herring fillets. To do this, combine sunflower and olive oil, grain mustard and salt with spices in a plate. Stir everything to get a homogeneous mass.

Thoroughly dip the herring fillet in the resulting sauce on each side.

In a frying pan, combine vegetable and butter, heat it up and lay out the fish fillet. Fry the herring fillet on each side for 1-2 minutes over moderately high heat.

Put the finished fried herring on a plate, place a little grain mustard next to it. You can start eating!

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

Preparation

Don herring is considered one of the fattest representatives of its kind, and therefore gained popularity. Experienced housewives are also advised to purchase Danube fish, which has proven itself well. These species are characterized by an extensive composition of trace elements, large sizes, a small number of seeds and a delicate fillet structure.

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

But you should pay attention to:

• the condition of the eyes, which should be without any films and opacities;
• evenness of the shape of the fish;
• elasticity or loose state 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 spots that may indicate poor quality of the product;
• smell, since a good carcass smells like an ordinary fishy aroma, without unpleasant notes.

Frozen herring, before frying, should be thawed at room temperature or on a refrigerator shelf. Then, like fresh, it must be carefully gutted and washed in water. Then we cut off the fins, tail and head, and with the help of a deep longitudinal incision on the back, we remove the ridge 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 can be marinated with seasonings and spices, as well as sprinkled with lemon juice, which prevents the meat from disintegrating during frying and perfectly neutralizes the specific smell.

in pieces

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

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

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

Carcasses are completely cut, cleaned and washed, and most importantly cut into small portions. Roll each slice of fish in flour, dip in beaten eggs, and then in crushed crackers. Salted herring should be fried in a frying pan with the lid open over moderate heat. It is recommended to bring this dish to full readiness in the oven at 180 degrees.

Some recipes for preparing fish that have already passed the salting stages require a long soak of the pieces in milk or water (about eight hours). Then they are thoroughly washed and only then they begin to fry.

Vietnamese

Herring appetizer "in Vietnamese" has a spicy taste and unique aroma. The recipe really matches the name with its origin, so by preparing such a delicacy dish from simple herring, you can surprise even the most fastidious gourmets.

Required Ingredients:

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

We cut the prepared herring into fillet plastics and wipe it with a mixture of squeezed garlic, chopped onion, spices and sauce. We leave the fish meat in the marinade for a quarter of an hour so that the fibers can absorb all the ingredients well. We grease the pan with vegetable oil and heat it well, otherwise the product will stick to the bottom. We spread 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, pouring with soy sauce and garnishing with pickled ginger.

Fillet

To simply and tasty fry herring fillet, 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. Salt the herring and pour over lemon juice, leaving the product to brew for thirty minutes. At this time, we prepare a mixture of grated lemon zest, sifted flour and spices. Dip the marinated plastics of the fillet with a paper towel and roll on each side in the resulting mass. Put the 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.

In a slow cooker

You can fry a delicious herring not only in a 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 slices of fish 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, you should turn the meat into minced meat, add onion passed through a meat grinder and bread soaked in water to it. Next, squeeze the garlic into the mixture, pour the raw egg, mix everything thoroughly and form cutlets.

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

Preparing a healthy and appetizing herring dish is quite simple and very fast. Such fish is very tender, fatty and contains few bones. Many recipes will tell you how to diversify the taste, add spice to the appetizer or just get rid of the specific smell. Herring is combined with a large number of side dishes, and is also a product with a low price category.

Many citizens perceive herring only in a salty form. Most of them never even thought about the fact that it can be fried, while it turns out quite tasty and elegant. Fried herring can surely 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 is quite good in taste. There are no expensive products here, only fish and onions. If desired, you can add a small amount of wine to the onion, but it's worth starting 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, it is necessary to decapitate the herring and, starting from the place where the head was, cut the flesh along the ridge with a knife, slowly heading 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 ridge, however, the fillet itself should not resemble minced fish. For this procedure, it is best to use a sharp and large knife.

After you get 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. To get rid of them, you will need to get tweezers. You can buy a special one for fish, or you can take it from a cosmetic bag, this one is also perfect for this procedure.

When the fillet is completely ready, you can start marinating the fish. To do this, the fillet must be cut to make 4 square pieces. Then put them in a bowl and add lemon juice, salt and pepper there. To make fried herring even more unusual, you can, if desired, add various spices, but this is already an amateur. 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 pan. It should be borne in mind that it takes different times to cook onions and fish, 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 fried, you can put it in a separate container and start frying the fish.

You need to take pickled herring, roll it in flour. If flour is not available, you can use potato starch. Then put in a hot pan and fry on both sides until the fish becomes a pleasant golden color.

After that, put the fish on a clean plate, pour onions on top and, if the season allows, you can chop finely green onions and also sprinkle them with fish. 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.

Swedish Herring Ingredients:

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

Cooking method

Just like in the previous recipe, you first need to mill 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 twenty minutes so that it is saturated with the smell of fresh dill and parsley.

After this time, the whole fish fillet should be rolled in coarse flour. It is important to use just such 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 put the fish skin side up. It is also worth noting that the Swedish recipe fried herring is cooked only in butter and no other.

When the fish acquires a pleasant 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, this is already at will and according to 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 dishes prepared according to them are very tasty and attractive in appearance.