Herring fried in a frying pan: 3 recipes for cooking at home

Proper nutrition requires the presence of seafood in the diet.
A good addition to the classic set of recipes would be fried herring in a frying pan. This small fish, similar to capelin, has many cooking options. They are simple, and the finished dishes taste great. Are you preparing herring?

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  Read also:  Pike perch soup: (very tasty fish soup at home and at the stake)

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Total votes: 465

03.12.2019

• Yes 91%, 423 votes
  423 votes 91%

  423 votes - 91% of all votes

• No 8%, 37 votes

  37 votes 8%

  37 votes - 8% of all votes

• I don't eat fish 1%, 5 votes

  5 votes 1%

  5 votes - 1% of all votes

Total votes: 465

03.12.2019

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How to deliciously fry herring

Herring is a relative of the Atlantic herring. Not everyone holds this small fish in high esteem compared to large sea or red fish. But in vain. Herring has an excellent set of vitamins, essential amino acids, micro and macroelements. Well, the price of herring is very pleasing.

You can fry the whole herring without cleaning it at all and without removing the entrails and head. You can put in a little effort and fry the herring, first removing the entrails and head. And you can go even further by removing the additional spine of the fish, along with all the bones.

Either way it will turn out very tasty and interesting. Salaka can be fried in batter, or you can simply roll it in flour with spices. In each of the listed options you will get a different taste of fried herring. Choose the option you like.

Cooking step by step:

To prepare rosy and crispy fried fish, we will need the following ingredients: fresh frozen herring, refined vegetable oil, wheat flour, salt and ground black pepper.

The herring (500 grams) must be taken out of the freezer in advance and transferred to the refrigerator to allow it to thaw completely. After this, you need to gut the carcasses: cut off the head, cut along the belly and remove the entrails.

We wash each fish prepared in this way well under cold running water. Be sure to remove the black film in the abdomen.

Salt (half a teaspoon) and pepper (a pinch is enough) the herring, mix and leave for 5 minutes. After this, drain the liquid that collects at the bottom of the plate.

Pour 2 tablespoons of wheat flour into a bag and add the fish. We pinch the edge of the bag and shake the contents vigorously. This is a very convenient way to bread any fish. This way, each carcass will be evenly coated with flour.

In a wide (28 centimeters in diameter) frying pan, heat half a glass of odorless vegetable oil (I take sunflower oil). Shake off the excess flour and place the herring in the hot oil. Fry over moderate heat until the bottom side is golden brown.

Turn over and cook the second side to an appetizing crust.

Transfer the finished fried herring to a plate lined with paper napkins or towels (so that the oil is absorbed into them).

Serve the fried herring hot. Delicious with mashed potatoes and ketchup. Cook for your health and bon appetit, friends!

Salaka is a small fish, which is probably why few people cooked it. But, nevertheless, it is very tasty when fried. The herring has only spinal bones, there are practically no others. If you compare prices for other varieties of fish, then it can be called a budget option. At minimal cost we will get a delicious dinner; lovers of sea creatures will appreciate this individual.

By the way, 100 grams of cooked herring contains 120-125 kilocalories, of which 5.6 g of fat and 17.3 g of protein. At the same time, the composition of herring changes depending on the characteristics of the fish. Thus, the caloric content of herring is: Raw herring (125 kcal, 5 g fat, 17 g protein)

Fresh herring fried in a frying pan in flour

Ingredients:

• Wheat flour,
• Vegetable oil,
• Salaka,
• Salt,
• Spices !

Today I’ll tell you how to prepare herring fried in a frying pan. You can't help but like such a juicy and appetizing fish in a crispy shell. It is served hot with a slice of fresh black bread, but it tastes great even cold. It is simple to prepare and not costly. A step-by-step recipe with photos will help you quickly master the preparation of this small but very tasty fish and successfully repeat it at home.

We will need:

• 700 grams of fresh herring;
• 1.5 grams of spices for fish;
• 1.5 grams of fine sea salt;
• 2 tbsp. spoons of 1st grade or premium wheat flour;
• 80 ml odorless vegetable oil.

How to cook herring fried in flour:

All recipes for cooking fish begin with cleaning it. We start by removing the head from the carcass, cutting open the belly and removing all the internal parts. Including a black film, which gives the finished fried fish a bitter taste. Wash, dry with a disposable towel and sprinkle with fish spices.

Pour oil into the frying pan and leave (don’t put it on the fire yet). Roll each fish carcass in flour and place tightly in a frying pan with cold oil.

When all the fish is placed in the frying pan, first put it on high heat, then reduce it during the frying process and make sure that the fish does not burn.

During the frying process, the herring sticks together and is easy to turn over at the same time, picking it up with a spatula.

Transfer the fried fish to a large flat plate.

Since herring fried in a frying pan turns out to be quite dry and very crispy, it can be eaten both hot and cold. Therefore, it can easily be either a hot or cold fish appetizer.

In tomato

Connoisseurs of seafood with a vegetable side dish will appreciate this recipe. Herring prepared in this way is distinguished by its juiciness and tenderness. The dish turns out to be not only satisfying, but also healthy, because the fish will be stewed, which means that all minerals and vitamins will retain their properties.

For one serving you will need:

• herring – 150 gr.;
• lemon juice – 15 ml;
• any tomato product (mashed, juice, paste, etc.) – 30 ml;
• salt, black pepper, spices - to taste;
• oil for frying - 45 ml.

Used/W/U ratio:

• proteins: 16.32;
• fats: 22.94;
• carbohydrates: 2.46;
• calorie content: 274.75.

How to fry:

1. Prepare the herring: remove excess parts, gut the insides, rinse, and dry with paper towels.
2. In a bowl, combine tomatoes, citrus juice, spices, salt and pepper.
3. Dip the seafood into the sauce and place in a frying pan with hot vegetable fat.
4. Cook for five minutes on each side, then pour in a little hot water, cover the container with a lid, and simmer at minimum temperature for another ten minutes.

The finished dish is good either on its own or in combination with mashed potatoes or boiled rice.

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Fried herring

Ingredients for making fried herring

1. Herring 1 kg
2. Wheat flour 1 cup
3. Sea salt 1 teaspoon
4. Spices to taste
5. Refined vegetable oil for frying

Preparing fried herring:

Step 1: Prepare herring.

Cutting herring is a very simple process and absolutely not labor-intensive. First we cut the belly and remove the entrails. Then wash the fish thoroughly under running water and dry it on a paper napkin.

There is no need to clean the herring, so all that remains is to remove each head. Here you will need a sharp knife that cuts well and does not saw. If you want, you can continue cutting and remove the spine from each fish. To do this, you need to extend the cut from the bottom to the tail itself, grab the spine with two fingers and carefully separate it from the fillet. With it you will get rid of the largest bones, and you don’t have to worry about the remaining little things.

Step 2: Prepare the fried herring.

In a bowl, mix flour, salt and spices.

Take the fish, roll it on all sides in the prepared breading and transfer it to a clean, dry dinner plate.

Place the frying pan on the fire, pour in vegetable oil to create a layer of 2-3 millimeters, and heat well. Place the herring and fry on both sides until golden brown, about 3-4 minutes on each side. The fish is small, so it cooks very quickly. If you are lucky enough to buy a large one, then the frying time must be increased to 5-6 minutes. Transfer the finished herring to a plate covered with a paper napkin to absorb excess fat.

Step 3: Serve the fried herring.

The most delicious fried herring is hot, but it is also good cold. You can serve it with potatoes (fried, boiled or mashed), fresh vegetables and your favorite sauce. Bon appetit!

Tips for the recipe:

– herring can be fried in a different breading, for example, breadcrumbs. To do this you will need two eggs, a glass of flour and breadcrumbs. Prepare three plates. In the first - flour with salt and spices, in the second - eggs beaten with a pinch of salt, in the third - crackers. Each fish is successively rolled on all sides in flour, dipped in egg and breaded in breadcrumbs. Then fry as usual;

– before serving, you can sprinkle the herring with lemon juice or soy sauce, the taste of the fish will become even better.

Cooking features

Even a novice cook can fry herring so that it turns out tasty and appetizing, since this process is not very complicated. However, it is necessary to know and take into account several important points if you want to get the best result.

• In most regions of our country, herring is sold fresh frozen. It is recommended to defrost it in natural conditions, without exposing it to sudden temperature changes. Trying to speed up the process by using a microwave or warm water can result in the fish becoming less juicy and holding its shape less well when fried. Also, do not rush and separate the fish from each other before they have time to thaw, otherwise there is a risk of damaging them.
• When choosing herring in a store, you should pay attention to the integrity of the packaging and the expiration date indicated on it. It would also be a good idea to evaluate the appearance of the product. If there is snow or water in the bag, this indicates a violation of the rules for storing frozen fish, and it may be spoiled. When purchasing, it is better to give preference to herring coated with the thinnest layer of ice glaze.
• Whether to clean the herring from its entrails and remove its head depends on the specific recipe and the preferences of the cook himself. Cut up fish is much more enjoyable to eat than whole fried fish. However, some housewives fry herring uncut not out of laziness, but wanting to preserve as much valuable fat as possible.
• In order for the herring to be covered with a golden brown crust when frying and to maintain a neat appearance, it is first breaded in flour. The most economical way is to pour flour and herring into a bag and shake it. You can also add spices, chopped dill, and granulated garlic to the breading, which will have a positive effect on the taste of the finished snack, adding piquancy to it. Sometimes herring is marinated before frying, which also has a positive effect on the organoleptic qualities of the finished dish.
• To fry, the herring is placed on an already hot frying pan. Fry it in a large amount of oil until it is covered with a golden brown crust on all sides. This usually takes 5-7 minutes. If you want the fish to be soft and tender, after frying it can be simmered for 5-10 minutes over low heat under a lid.
• To remove excess fat, the herring after frying is placed on a napkin. When the material has absorbed the oil, the fish is transferred to a dish and served.

Fish fried in a frying pan without flour: a simple recipe

Ingredients:

• Fresh fish - 1.5 kg;
• Water - 0.5 liters;
• Salt - 1.5 tbsp. spoons;
• Sugar - 2 tbsp. spoons;
• Lemon - 1 piece;
• Seasoning for fish - to taste;
• Sunflower oil - for frying;
• Soy sauce - 2 tbsp. spoons.

How to deliciously fry fish in a frying pan without flour

1. We take the fish and clean it from scales, you can do this with a special knife, you can do it with a regular knife, or even with a fork. Wash well under running water, dry with paper towels.
2. On a cutting board we gut it, cut it starting from the tail, and carefully remove the insides so as not to damage anything. Wash the fish well again.
3. Cut into pieces, place in a bowl, sprinkle with salt and sugar, add seasoning, sauce and add water at room temperature, mix lightly with your hands. Let the pieces marinate for 35 minutes.
4. Take a non-stick frying pan (or make sure nothing sticks to your frying pan), put it on the fire and pour in a little vegetable oil.
5. Place the fish without flour in a frying pan and fry on both sides until cooked: 3 minutes on each side.

Fried fish without flour is ready, eat with pleasure!

In sesame roll

Lovers of fish coated with a crispy crust will love this cooking option. Sesame seeds used in cooking will add sophistication and oriental notes to the dish.

Grocery list:

• herring – 150 gr.;
• sesame seeds - a heaping tablespoon;
• salt, black pepper, fish spices - to taste;
• oil for frying – 45 ml.

Used/W/U ratio:

• proteins: 14.89;
• fats: 16.84;
• carbohydrates: 1.16;
• calorie content: 306.75.

How to fry:

1. Gut the carcasses, remove unnecessary parts, rinse and dry.
2. Mix the spices in a bowl, rub the fish with the mixture, and marinate for half an hour.
3. Roll seafood in sesame seeds and place in a frying pan with heated vegetable fat.
4. Cook on each side until a delicious crust forms.

Try not to overcook the seafood in the pan, otherwise the sesame seeds will begin to taste bitter and spoil the taste of the finished treat.

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Fried herring breaded with turmeric and lemongrass

Preparing fish fries is very simple. In terms of satiety, it is not inferior to poultry. In general, the recipe proposed here will help change the situation, since household members will definitely begin to periodically demand this particular fried herring.

For the recipe you will need:

• herring (ungutted, frozen) – 700g
• lemongrass – 8-10g
• turmeric - 7-8 g
• salt (fine) - 12 g
• vegetable oil for frying
• flour - 80g.

Recipe:

1. Under running cold water, decapitate and gut the fish carcasses. Rinse the milk if it is found and if it is also intended to be fried. Remove black films from the inner walls of the fish carcass.
2. Add salt and both seasonings to the flour.
3. Roll herring in this bright and fragrant breading.
4. All that remains is to fry it in the usual way, like any fish - in a frying pan in hot oil. A strong recommendation is not to cover the pan with a lid.

It's time to place the golden, wonderfully smelling herring on a large serving plate. There is no point in removing the bones from it during a meal: they are as soft and safe as in canned food.

Bon appetit!

Useful tips and tricks

When preparing herring dishes, it is recommended to adhere to the following recommendations:

• The main thing is to choose the right fish. It is not recommended to buy fish in bulk from frozen seams. It is better to take pre-packaged ones, packed in trays or sealed bags.

• You can remove the unpleasant smell when frying fish by adding a few slices of raw potatoes to the pan. After cooking, potatoes should be discarded.
• To remove the unpleasant smell after cutting fish, you need to wipe your hands with a slice of lemon.

Herring is a very healthy food product. It contains a huge amount of useful vitamins and microelements. Regular consumption of this fish improves immunity, regulates acid-base balance, improves the nervous system, and prevents the development of anemia. Salak is a low-calorie product, which is why it is recommended for people on various diets.

Calorie content of herring fish:

Herring is a budget option for fish, and many people have no idea how delicious dishes can be prepared from fresh frozen herring. By strictly adhering to the recipe and the above tips, herring dishes will delight even those people who have never tried cooking with it before.

Fish fried in egg

There are a great many recipes for cooking fish, this method is one of the simplest, but fish prepared in this way turns out very tasty. This recipe can be used to prepare both sea and river fish, in this case carp and crucian carp.

Ingredients

• Fish 250 gr
• Flour breading
• Egg 1 pc.
• Vegetable oil for frying

Steps:

1. Cut the fish into portions, add salt and leave for 30 minutes.
2. Beat the egg with a fork or whisk until smooth.
3. Roll the fish pieces in flour.
4. Then dip the pieces into the egg and place in a well-heated frying pan, fry the fish on each side until golden brown.
5. It is better to eat fish hot, as cold fish loses its taste.

Fried herring stuffed with onions

For the recipe you will need:

• herring (fresh) – 500 g
• onions - 2-3 pcs.
• flour - 1/2 cup
• milk - 1/4 cup
• egg - 1 pc.
• fat (for frying)
• table vinegar - 3/4 cup
• salt

Recipe:

1. To prepare fried Salak stuffed with onions you need...
2. The herring is cut up. Finely chopped salted onions are placed inside each carcass, then dipped in an egg-milk mixture, rolled in flour and fried. The fried herring is doused with vinegar and allowed to stand. Serve cold.

Nutritional and energy value:

Recipe for herring in sour cream and onions

Necessary:

• herring,
• sour cream,
• salt,
• onion.

I usually cook fish in a deep frying pan, it’s much more convenient. You decide for yourself whether to clean herring or not, I act according to my mood. Small fish definitely do not need to be cleaned.

1. Place the herring on a barrel, sprinkle with chopped onions (cut coarsely, small ones are not as enjoyable).
2. Dilute the sour cream with a small amount of water and pour it over the fish - it should completely cover the herring.
3. Add salt, if desired, add spices. Simmer over low heat, the fish should simmer. I usually leave the pan on and let some of the water evaporate.

Salaka fried with onions

Ingredients:

• fresh frozen herring – 0.5 kg;
• lemon – 0.5 pcs.;
• wheat flour – 80 g;
• onions – 100 g;
• salt, pepper - to taste;
• refined vegetable oil - how much will be needed.

Preparation:

1. After defrosting, cut the herring into fillets.
2. Sprinkle the fish with salt and pepper, pour in the juice squeezed from half a lemon, and stir. Leave for 20-30 minutes.
3. After removing the peel, cut the onion into thin half rings.
4. Pour oil into the frying pan and heat it. Place the onion in boiling oil, fry it until golden brown, remove from the frying pan onto a plate.
5. Bread marinated herring fillet in flour and place in a frying pan. Fry the fish over medium heat, uncovered, for 5 minutes.
6. Place onion on fish, reduce heat.
7. Cover the pan with a lid and simmer the herring for 6-10 minutes.

It is recommended to serve herring prepared according to this recipe with a side dish, such as boiled, baked or fried potatoes, rice, or fresh vegetable salad.

With soy sauce

In the collection of culinary recipes you can find a more refined version of cooking fish in a frying pan - Provençal style in lemon marinade.

For this method you will need:

• fresh frozen herring – 200 gr.;
• garlic clove;
• lemon juice – 1 tsp;
• soy sauce – 5 ml;
• Extra Virgin olive – 15 ml;
• balsamic vinegar – 5 ml;
• Provencal herbs, salt, ground pepper - to taste.

Used/W/U ratio:

• proteins: 16.73;
• fats: 19.94;
• carbohydrates: 4.86;
• calorie content: 312.75.

How to deliciously fry:

1. Prepare the seafood: remove excess parts, gut the insides, and rinse thoroughly.
2. Prepare the marinade in a bowl: combine soy sauce, olive oil, citrus juice, balsamic, add spices and garlic, passed through a press. Mix the ingredients.
3. Pour the dressing over the fish, cover the container with cling film, and marinate the herring in the refrigerator for 24 hours.
4. After the specified time, remove the seafood and place it in a frying pan with heated vegetable oil.
5. Cook on each side until golden brown.

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Salted herring fried in parchment

For the recipe you will need:

• herring (salted) – 300g
• pickled cucumber - 1 pc.
• tomato puree - 1 tbsp.
• egg - 1 pc.
• carrots - 1 pc.
• butter (melted) - 2 tbsp.
• sugar
• potatoes - 8 pcs.
• parsley (greens)

Recipe:

• To prepare Salted herring fried in parchment you need...
• The salted herring is well soaked, cut up, and the spinal bone is removed. Between two fillets, place a mixture of chopped pickled cucumbers, boiled carrots, hard-boiled eggs, seasoned with tomato puree and sugar, and wrap each stuffed fish in parchment paper. Then fry in an oven until the paper darkens. Serve to the table, without unwrapping, with boiled potatoes, poured with oil and sprinkled with herbs.