Baltic herring fried to look like flounder


  • herrings, 8
  • butter, 30 g (1 oz)
  • chopped parsley, 4 or 5 tbs
  • chopped dill, 4 or 5 tbs
  • prepared horseradish (optional)
  • flour, seasoned and mixed with fine breadcrumbs
  • oil for pan-frying


Remove the heads and tails from your herrings, clean them, open them right out from underneath and remove the backbones, with as many of the smaller bones as you can take out with them. Form each fish into a flat double fillet, or butterfly fillet as it is often called.

Melt the butter and combine it with the parsley and dill; also the optional horseradish, which I think a good idea. Use this mixture as the filling in making ‘sandwiches’ of the fillets – two fillets together, each with the skin side out and the filling in between. Press each sandwich lightly together. Then dip them in the seasoned flour and breadcrumb mixture and fry them in hot oil on both sides until they are golden brown.

This is the recipe of Fru Sandh of Stockholm, who prepared the dish for me. It is easy to make and good to eat.