Many of us have never even heard of such a small fish as herring. It resembles capelin in appearance, but is slightly larger in size. It can be fried, stewed, baked, salted, dried and even canned. I propose to cook herring, fried in a pan. This makes a pretty satisfying addition to lunch or dinner. Very tasty with boiled potatoes.
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Ingredients:
Fresh frozen herring - 300 g
Wheat flour - 3 tbsp.
Salt to taste
Ground black pepper - to taste
Ground paprika - 0.5 tsp
Provencal herbs - 0.5 tsp
Vegetable oil - 50 g
Step by step recipe:
First, prepare all the food you will need for cooking. Of course, if you live by the sea, buy fresh herring. If this is not possible, take fresh frozen fish.
For breading, you need wheat flour, which can be replaced with any other, for example, corn or rye. Spices, except for salt and pepper, you can adjust, supplement and change at your discretion.
In my case, fresh frozen herring is used, so 4-5 hours before cooking, I took it out of the freezer and transferred it to the refrigerator compartment for defrosting.
To speed up the defrosting process, place the fish in a plastic bag, put it in a bowl and cover with cold water. Change the water periodically, after 10-15 minutes. In this way, it will defrost faster. If there is no time to defrost, the small fish can be processed frozen.
Cut off the head, rip open the abdomen and clean from the entrails. Transfer the carcasses to a colander and rinse thoroughly with running water.
Pay attention to the black film inside, it must be removed, as it gives bitterness. Dip the peeled herring into a paper towel to remove excess liquid.
Season each carcass with salt and pepper. Transfer to a convenient container and marinate for 15-20 minutes at room temperature. You can mix it several times.
Prepare the breading mixture. As mentioned earlier, you can choose the spices to your liking. Pour ground paprika and Provencal herbs into flour. Stir until evenly distributed.
Roll each fish in the flour mass from all sides. Shake excess flour.
Place the frying pan over moderate heat. Pour in unscented oil. Let it sit for a few minutes so that it warms up very well, it even starts to crackle slightly.
Lay out the breaded fish. Fry herring on one side over medium heat.
Then, gently, turn over to the other side and continue to fry until golden brown. The fish can be turned over several times so that it is well browned and cooked.
Place on a paper towel to absorb excess oil.
The fried herring is ready.
Serve the small ruddy fish immediately after frying with the sweet and sour sauces.
Cook, experiment and bon appetit!
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