Pickled Fried Herring

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

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


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


  1. For the pickle: heat the vinegar, sugar, allspice, bay leaves and onion until sugar dissolves. Simmer 5 minutes and leave to cool.
  2. 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