Three Ways with Herring

Course: Main

Marinated Herring
  • fresh herring - (split and skinned)
  • salt and pepper -
  • clear vinegar - 2 or 3 cups
  • sugar - 2 or 3 cups
  • onion - 1 (finely sliced)
  • peppercorns -
  • bay leaves -
Potted Herring
  • fresh herring - (split and skinned)
  • clear vinegar - 1/2
  • water - 1/2
  • -
Fried Herring
  • fresh herring - (filleted)
  • flour -
  • salt and pepper -
  1. To prepare the marinated herring: season the fish with a little salt and soak in water for 6 hours before preparing the marinade. Heat the vinegar, sugar, onion, peppercorns and bay leaves in a pot until the sugar dissolves. Do not boil! Leave the mixture to go cold and then drop in the herring. Leave for 24 hours in the fridge. Enjoy!
  2. To prepare the potted herring: season the fish with salt and pepper and roll up, pinning into place with a toothpick. Place in an ovenproof dish and cover with equal parts of vinegar and water. Cover with foil and bake at 180 C for 30 minutes. Remove foil and bake for a further 15 minutes so that the fish browns. Serve with salad.
  3. To fry herring: Mix pepper with some flour and add a big pinch of salt. Coat the herring with the flour mixture and shallow fry in a pan. Serve with buttered tatties.