Fried Fresh Herrings with Herbs

Harengs frits aux fines Herbes


Take some nice fresh herrings, wash them in salt water, then dry them well in a clean cloth and cut off the heads and tails, split and bone as for grilled bloaters, and thoroughly cleanse from any unclean parts; when all the bones are removed season them with pepper and salt and brush them over on the inside with a little warm butter or oil, and sprinkle also with chopped parsley and eschalot and a very little laurel leaf; close up the herrings into their natural shapes and flour them well, brush them over with whole beaten up egg, and fry in clean boiling oil or fat for about eight minutes; when a pretty golden brown take up, dish on a dish-paper and garnish with green parsley. These are nice hot or cold.