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 excellent taste qualities herring is different, it is also rich big amount so indispensable for healthy person trace elements 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 use herring improves brain and vision functioning. According to medical research, the constant presence of herring in the diet eliminates the symptoms of psoriasis.

Preparation

There are a lot various recipes cooking 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 pepper black.

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 turn out more juicy if the tomatoes are not chopped small pieces, but larger 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 fully reveal its taste with a side dish of rice.
Fried herring in Korean

The fish prepared according to this recipe is distinguished by its delicate spicy 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 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 tender a fish dish Ready for the whole family!

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, fatty and tender fish, so it makes sense to learn how to cook it tasty, 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)))

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

Ingredients

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

Preparation

1. Clean fresh herring from scales - the scales of the fish are small and often scatter in different directions, so it is best to clean the fish in a basin filled with water. After cleaning, we rip open the belly of the herring and remove the insides, leaving the milt or caviar. Let's clean off the black film from the inside and rinse the fish carcass from all sides and from the inside. Cut off the head, tail and fins. Cut into portions. If you use frozen fish, it is recommended to first defrost it for 30-40 minutes before frying so that it does not remain raw after frying.

2. Heat vegetable oil in a frying pan. Place pieces of fish in it. if you love fried fish with a crispy crust, then pre-bread the pieces of herring in corn or wheat flour from all sides. Fry for about 2-3 minutes over medium heat.

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

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

The herring is pickled, salted and dried, obtaining the most delicious dishes. There is another way to prepare herring, which few people practice. Fried herring has a thin 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. Fried herring is an option for them hearty lunch or 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:

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

Spicy fried herring with onions

Fried herring in spices is a recipe for gourmets and connoisseurs of high taste. Use red onion. 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:

Divide the fillet into several parts.
Chop the onion into half rings.
Finely chop the basil.
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.
Heat the frying pan with oil well. Dip each piece of herring in flour and fry with onions until cooked. Serve at fresh vegetables. Bon appetit!
video

Appetizer of fried herring and bread

Canapes of fried herring and fried bread with a golden crust will add charm to any festive 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:

Divide the herring into 3 layers. Rub with salt and pepper.
Then roll the fish in flour and fry on both sides in a frying pan with olive oil.
Break the chicken egg into a bowl. Season with your favorite spices and whisk.
Dip in egg mixture White bread and fry it with butter in a frying pan.
Cut the fried herring fillet into small neat pieces. Do the same with the bread.
Take canapé sticks. Place the first layer of herring on a stick, then bread, and then another piece of herring.
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 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:

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

Bon appetit!

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Fried herring

Is it worth preparing a dish like fried herring?

Why not? Herring is fried just like any other fish. It turns out very tasty, quite edible. The hassle is the same as with any other fish, and even a little less - the herring scales can be removed easily and without problems.

When looking for a recipe for fried herring, you can read a lot of passion about the unbearable smell that lingers during frying and does not disappear for a long time. Indeed, if you fry salted or “rusty” herring, which has been frozen and thawed many times, the smell will be unpleasant (any frozen fish smells disgusting when cooked). When frying fresh herring, the fishy aroma will be tolerable and the taste will be excellent. You will definitely want to repeat it and eat her fried herring.

The scales are removed from the fish, the bellies are cut, gutted, washed thoroughly, removing the dark film lining the insides.

Small fish that fit whole in the frying pan are gutted, leaving the heads. The bones are removed from them when eaten. Large individuals are cut into pieces, cutting off their heads, tails and fins. And they are divided into fillets, separating the meat from the bones.

Fatty herring is fried in a non-stick frying pan, without lubricant. Or in a regular frying pan, lightly greasing the bottom with a brush dipped in vegetable oil.

A simple recipe for fried herring

For 4 fish carcasses:

garlic - 2-3 cloves
soy sauce - 4 tbsp. l.
salt - to taste
black and allspice - one pinch each
dried thyme - one pinch
flour (crumbs, semolina) and egg for breading
lean oil for frying.

Before frying, the herring is kept in a marinade from soy sauce, crushed garlic and salt. Add pepper and thyme herb. If desired, add any favorite fish spices to the marinade. The fillet pieces are brushed with the mixture and allowed to soak.

After 30 minutes, the pieces of herring are rolled in any breading and placed in a heated frying pan. When frying, the fat is rendered out of the herring, so there should be very little oil. Fry both sides for 3-5 minutes depending on the thickness of the pieces. During this time, the garlic does not have time to burn, especially if complex breading is used: the fish is rolled in flour or semolina, dipped in egg and rolled in breadcrumbs.

Fried fish is sprinkled with fresh herbs and served with any side dish.

Grilled herring recipe

For 1 medium-sized fish:

lemon - 1/3
dill - one sprig
salt - to taste

Gutted whole carcasses with heads are sprinkled with lemon juice. Place on the grill grate in one layer at a short distance from each other. A sprig of dill is placed on each fish. If desired, add a little salt to the fish.

Fry the bottom side until golden brown. The carcasses are turned over, sprinkled with lemon juice and fried until cooked. When frying, excess fat flows out, the fish turns out juicy and extremely tasty, with a pleasant crispy crust.

When serving, sprinkle the fish fresh dill. Serve with vegetables or any side dish. They just eat it with bread. Grilled herring is delicious hot or cold.

Fried herring marinated in Baltic style

Main ingredients:

salted herring - 1 pc. for each eater
water or milk for soaking
flour for breading
onion - to taste

For the marinade you will need for 1 liter of water:

peppercorns (black and allspice) - 5 pcs.
Bay leaf— 1-2 pcs.
mustard seeds - 1.5 tbsp. l.
other spices - to taste
vinegar 7% - 1 tbsp. l.

Fried herring dishes are prepared not only from fresh herring, but also from salted and lightly salted herring. The carcasses are gutted, the gills and heads are cut off, and the inner film is carefully removed.

Before frying, salted herring is pre-soaked by adding water or milk and storing it in the refrigerator overnight.

The soaked fish is dried with napkins, cut into pieces, breaded, and fried on both sides until cooked.

Place the fried pieces of fish in a deep container on a layer of onion, cut into rings or half rings. Each layer of herring is sprinkled with onions, sequentially alternating onions and fish. Pour in marinade.

Preparing the marinade:

The water is brought to a boil by adding laurel, peppercorns, and other spices: juniper berries, mustard seeds, roots and dry herbs. All that remains is to add vinegar and salt. Simmer a little on the fire, cool to 60° and pour over the fish. Leave overnight so that the herring is well soaked in the marinade.

Recipe for fried herring in batter

For 1 herring:

egg - 1 pc.
20% cream - 2-3 tbsp. l.
ghee for frying
flour for batter - 2-3 tbsp. l.

Fresh or lightly salted herring is suitable, not too salty. The cut fillet is dipped in batter and fried in melted butter until cooked.

Preparation of batter: mix egg, cream, flour. In the absence of cream, you can use the same amount of milk. The consistency of the dough is similar to thick sour cream. When frying fresh herring, first add a little salt to the fish and add a little salt to the dough.

Herring fried in batter served with mashed potatoes And vegetable salads. Sprinkle with green onions or other fresh herbs. If it is not available, sprinkle with a pinch of chopped dry herbs - dill, basil, thyme.

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