Pickled Fried Herring

Name: Pickled Fried Herring
Yield: Serves 4
Cuisine: France
Ingredients: 1 ½ cups/175 g dry white breadcrumbs; ¼ cup/60 g butter; ¼ cup/60 ml oil; 1½ cups/375 ml white vinegar; 2 tbsp/25 g allspice berries; ½ cup/100 g sugar; 3 bay leaves; 1 small onion, thinly sliced; ¼ cup/15 g dill or parsley sprigs; salt and pepper; 2 eggs, beaten to mix; 4 herring, ¾ lb/375 g each, trimmed, scaled and gutted

Preparation info

Serves
4

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Small mackerel can be substituted for herring in this Scandinavian dish. It can be served hot or cold.

Ingredients

4 herring, ¾ lb/375 g each, trimmed, scaled and gutted
salt and

Europe
France
Preserve
Fish course
Pescatarian
Mediterranean

Method

For the pickle: heat the vinegar, sugar, allspice, bay leaves and onion until sugar dissolves. Simmer 5 minutes and leave to cool.
Bone the herring through the stomach, leaving the head and tail on. Rinse the fish, dry them on paper towels and sprinkle with salt and pepper. Fold them in a fan, tucking the tail through the mouth. Coat the fish in egg, the