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Herring

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On Saturday we had one of my favourite simple dishes. To make it you need some fresh herrings:

Herrings, filleted

which you just put some pepper and salt on then swipe them through flour so they are thinly coated:

Herring fillets coated in flour

and then you just fry them in vegetable oil for a few minutes. In my experience it’s best to fry the unskinned side first. Frying should be hot but not very hot - level 2 or 2½ if the stove goes up to 3 with turning them over once or twice. They are best served with some white bread or toast. But we had some risotto with it which was a bit fancier. Obviously some white wine won’t hurt either.

Our neighbour used to do these when there were parties in our street when I was little. Simple and perfect.

Herrings almost ready in the pan

January 15, 2007, 0:43

Tagged as food.

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