Crispy Pan-Fried Baltic Herring

Transport yourself to the Baltic region with this delightful and crispy pan-fried Baltic herring recipe. This simple yet delicious dish brings together the authentic flavors of the sea and the subtle aroma of fresh herbs. Perfect for a weekend dinner or a special family gathering, served with a fresh touch of lemon and dill.

Ingredients

🐟 1 kg Baltic herring (or smelt), cleaned and descaled
🥚 3 large eggs
🌾 150 g wheat flour
🧂 2 teaspoons salt
🌶️ 2 teaspoons white pepper
🧈 Butter or olive oil, for frying
🌿 Fresh dill, for garnish
🍋 Lemon slices, for serving

Instructions

1- Prep the Fish:

• Begin by descaling the fish and removing the heads.
• Use scissors to cut from the tail up and extract the entrails.

2- Rinse and Drain:

• Rinse the cleaned fish under ice-cold water.
• Place them on a strainer to drain thoroughly.

3- Season the Fish:

• Sprinkle the fish with 2 teaspoons of salt and 2 teaspoons of white pepper.
• Allow them to rest on the strainer for further drainage.

4- Prepare the Coating:

• Put 150 g of wheat flour into a clean plastic bag.
• Beat the 3 eggs in a separate bowl until they are silky smooth.

5- Coat the Fish:

• Place the seasoned fish into the plastic bag with flour and shake until fully coated.
• Check that they are no longer sticky and add more flour if necessary.

6- Heat the Pan:

• Heat a generous amount of butter or olive oil in a non-stick frying pan until hot.

7- Fry the Fish:

• Grasp the fish by its tail, dip it into the beaten egg, then place it into the hot pan.
• Fry each side until beautifully golden and crispy.

8- Serve:

• Serve immediately with fresh lemon slices and a sprinkle of dill.
• Consider pairing with mashed potatoes and roasted Brussels sprouts, garnished with fresh herbs like parsley.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 350 kcal per serving
Protein: 30 g per serving
Fats: 20 g per serving
Carbohydrates: 12 g per serving
Equipment: Blue/grey ceramic bowl, blue patterned plastic bag, strainer, non-stick frying pan, tongs, scissors

Cooking Tips

• Efficient Cleaning: Use scissors for a quick and clean method of descaling and gutting.
• Tail Retention: Retaining tails provides easier handling and a crispy texture.
• Even Coating: Ensure the fish is thoroughly coated with flour to achieve a crispy finish.
• Frying: Maintain a constant heat to achieve a uniform golden brown color.

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Crispy Pan-Fried Baltic Herring