The herring must be cleaned before frying: cut off the head, open the abdomen and remove the insides. Then rinse the herring with cold water, dry it slightly and, rolling the fish in flour, fry over high heat in sizzling oil for 2 minutes on each side, then you can stew for a couple of minutes with carrots or any roast to taste. If you caught a relatively large fish, fry a little longer – 5 minutes on each side.
How to pan fry
– up to 1 kilogram Flour or breadcrumbs – 6 tablespoons
Salt and ground black pepper – to taste
Vegetable oil – 70 milliliters
How to fry Baltic herring
Pour flour into a plastic container with a lid. Salt and pepper it, mix everything. Place 12-14 fish in this container, cover it with a lid and shake it several times (the fish is breaded at this point).
Put a frying pan on the stove, pour vegetable oil with a layer of 2-3 mm. Heat it up, put the herring and fry until golden brown. Fry for 2 minutes on each side, medium fish for 5 minutes. There is no big herring.
1. Fried herring tastes like a small herring, slightly sour in taste. There is almost no smell.
2. Salaka is rarely fried. More often it is pickled or salted.