Fried Baltic herring is among hundreds of dishes based upon the smaller-sized eastern relative of the North Sea herring. In Finland, Baltic herring fillets are discovered offered at fish counters. Some people choose to fry the filets laid together with parsley in between them. Others want the backbone to remain in.
No one talks about frying Baltic herring in anything but butter. Baltic herring is smaller sized and less fatty than the Atlantic herring, and they're likewise much smaller sized - as much as 18 cm long as compared to the Atlantic herring's 40-45 cm.
Baltic herring is considered about the "nationwide fish" of Estonia. It's referred to as Silakka in Finnish, Stromming in Swedish, Hareng de la Baltique in French. If you can not acquire the Baltic herring, you might attempt sardines instead - obviously the marinade works well with deep-fried sardines, too.
Ingredients:
� 1 kg fresh baltic herring fillet
� 2 -3 tablespoons flour
� 1 -2 tablespoon chopped dill
� 1 egg
� 1 tablespoon milk
� Salt
� Ground black pepper
� Oil or butter
Directions:
1. You can go to step 2 if you have currently rady fillets.
2. If the fish is fresh, clean and wash the fish and eliminate to spinal column in a method the fillets keep together at the fish back.
3. In the prepared fillet one side is then the external skin of the herring and if you turn it around, it is the in.
4. Take the fillets and sprinkle salt, pepper and dill on the inner sides, then put the filets together insides against each other, so the skin sides are outside.
5. Beat the egg with the milk.
6. Dip the double-fillets in the egg mix and after that slightly in the flour.
7. Fry the fillets on both sides with some oil or butter.
Baltic herring is considered about the "nationwide fish" of Estonia. It's referred to as Silakka in Finnish, Stromming in Swedish, Hareng de la Baltique in French. If you can not acquire the Baltic herring, you might attempt sardines instead - obviously the marinade works well with deep-fried sardines, too.
Servings:4-6
Ingredients:
� 1 kg fresh baltic herring fillet
� 2 -3 tablespoons flour
� 1 -2 tablespoon chopped dill
� 1 egg
� 1 tablespoon milk
� Salt
� Ground black pepper
� Oil or butter
Directions:
1. You can go to step 2 if you have currently rady fillets.
2. If the fish is fresh, clean and wash the fish and eliminate to spinal column in a method the fillets keep together at the fish back.
3. In the prepared fillet one side is then the external skin of the herring and if you turn it around, it is the in.
4. Take the fillets and sprinkle salt, pepper and dill on the inner sides, then put the filets together insides against each other, so the skin sides are outside.
5. Beat the egg with the milk.
6. Dip the double-fillets in the egg mix and after that slightly in the flour.
7. Fry the fillets on both sides with some oil or butter.
