A valuable species of fish, herring, lives in the north of the Atlantic, Arctic and Pacific oceans.
It is rich in essential fats and microelements. Popular and affordable, it is an everyday and festive decoration for the dinner and holiday tables. Herring is not only salted with onions and deliciously smoked, but also baked in the oven. Juicy herring in a frying pan is a very tasty and satisfying dish that any housewife can prepare. I’ll tell you below how to fry herring so that it has a crispy crust and a juicy taste. Are you preparing salted herring?
- Yes 51%, 276 votes
276 votes 51%276 votes - 51% of all votes
- I buy ready-made 44%, 236 votes
236 votes 44%
236 votes - 44% of all votes
- No 3%, 18 votes
18 votes 3%
18 votes - 3% of all votes
- I don't eat fish 1%, 6 votes
6 votes 1%
6 votes - 1% of all votes
Total votes: 536
03.12.2019
- Yes 51%, 276 votes
276 votes 51%276 votes - 51% of all votes
- I buy ready-made 44%, 236 votes
236 votes 44%
236 votes - 44% of all votes
- No 3%, 18 votes
18 votes 3%
18 votes - 3% of all votes
- I don't eat fish 1%, 6 votes
6 votes 1%
6 votes - 1% of all votes
Total votes: 536
03.12.2019
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Is fried herring tasty - reviews
I can’t say for sure, but it seems that fried herring is the national dish of the Vietnamese. She is also very popular in Scandinavian countries. Tourists are even looking for where to buy and eat fried herring in Stockholm.
I was surprised to read many reviews that fried herring has a disgusting smell, especially during its preparation.
I think this is the opinion of people who, in principle, do not really like fried fish or react to the smell that way. To my taste, there is nothing terrible in it, of course there is some specific smell, but absolutely the same as from other fried fish, the same capelin, for example.
And if you still want to get rid of the smell, you can sprinkle the fish with any vinegar after cooking.
But this fish is very tasty! Even those who find the smell unpleasant agree with this.
It is no worse than fried trout and will be even tastier than pollock.
The only negative is that it is a little bony, well, just a little.
Of course, I cook different fish, but pollock, for example, I prefer to bake in the oven. I like to fry flounder in oil in a frying pan.
And since it’s most convenient and quick for me to use a gas grill pan, and I cook herring on it, it’s most often on my menu, because I really like it!
My review of the miracle gas grill pan and recipes for cooking on it
You can serve fried herring with any side dish: vegetable salad, boiled rice, mashed potatoes. If you want, with fried potatoes, but for me it’s too much and too high in calories. Still, this fish is fatty.
You can sprinkle with green onions or lemon juice.
If you haven't fried herring yet, let's get started right now.
Description of preparation:
In general, this classic Norwegian herring recipe involves the use of raw vegetables, in which the pieces of fish are marinated for about an hour, but I liked the option with boiled vegetables better. Probably because our vinaigrette reminds me of nothing else! ? So now you know how to cook herring in Norwegian style, and I think you will like the result!
Purpose: For a holiday table / Inexpensive Main ingredient: Fish and seafood / Herring Dish: Appetizers Geography of cuisine: Norwegian
Herring fried in a gas grill pan - step-by-step recipe with photos
The aroma and taste of herring fried in a gas grill pan is very similar to the taste of smoked fish, even somewhat reminiscent of canned fish. Unlike other methods, it is prepared without oil, and therefore it is not too greasy and very tasty.
To prepare it, I take fresh (or rather frozen) herring and salt. That's it, no more ingredients are required.
It is preferable to defrost fish quickly. To do this, I put it in a cup of cold water.
After it thaws, I wash it, cut off the head, rip open the belly, clean everything from the inside, scrape out the inner film with a knife and wash it again.
Next, I cut into large pieces and add a little salt.
I pour water into the pan tray and line the grill with foil (you can do it without it, but I find it more convenient this way so that the fish doesn’t stick to the grill).
I place pieces of herring on the grill, close the lid and place on medium heat.
You can forget it for 10 minutes and then check for readiness. In principle, after this time the herring will already be edible. But I usually leave it for another 4-5 minutes until it starts to turn golden.
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Fried herring according to the classic recipe, breaded
Next, I will talk about cooking fried herring in a regular frying pan, but without photos, because I haven’t cooked like this for a long time, but all the recipes are very simple and understandable.
And in breading and in a grill pan, gas can also be done.
Products:
- herring
- salt
- flour
- vegetable oil for frying
Preparation:
Wash the herring, gut it, cut into pieces and add salt.
Then roll each piece in flour, place in a frying pan heated with oil and fry on both sides until cooked.
Herring fried in mustard sauce
- herring – 0.7-0.8 kg;
- lemon juice – 20 ml;
- table mustard – 20 ml;
- tomato paste – 20 ml;
- breadcrumbs, flour - how much will be needed;
- chicken egg – 1 pc.;
- salt, ground black pepper, dried basil - to taste;
- refined sunflower oil - as needed.
- Cut the herring into fillets, cleaning and gutting, but without removing the skin.
- Rub the pieces of fish fillet with salt and spices and sprinkle with lemon juice. Brush the inside with a mixture of mustard and tomato paste and fold in pairs. Marinate for 30 minutes.
- Bread the paired fillets in flour, then dip them in beaten egg and coat in breadcrumbs.
- Place in boiling oil. Fry for 10 minutes, turning occasionally. Make sure the halves do not separate.
When serving, cut the fried herring into portions. The appetizer made according to this recipe can be served either hot or cold.
How to fry herring with onions
My mother always fries any fish with onions, and even the pike turns out juicy and not dry.
This is how you can cook herring.
Products:
- herring
- salt
- onion
- vegetable oil
How to cook:
First, place the pieces of herring in a frying pan and fry on one side.
Meanwhile, peel and cut the onion into half rings.
After we turn the fish over to the other side, add the onion and close the lid. Simmer over low heat.
After 3 minutes you need to stir the onion and leave everything to fry until done.
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.
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.
