When making fried herring, there are two things to consider: You only make kippers once in the house and never again afterwards because it smells bad and lasts a long time. Secondly, it makes no sense to make only a few herrings. Do it rather directly on the terrace or balcony and take at least a dozen herrings.
- 20 Herrings
- 6-8 Onions
- salt-pepper mixture (you need a lot)
- 4-5 bay leaves
- Mustard seeds
- 10 juniper berries
- 1,5l vinegar (not too bad)
- 1,5l water
Here we go
Wash and drain the herrings.
Cut onions into rings.
Rub herrings inside and outside with a salt-pepper mixture and flour. Also rub a little flour into the inside.
It takes about 30-45 minutes to get here.
Fry herrings in outside for approx. 4 minutes on each side (not too hot). Tip from Walter: Pour some sugar over the herrings first, then they will be nicely browned. It works well. The frying takes about 1 hour. If necessary, wipe the pan with kitchen paper in between.
Stack with onions in a big pot, layer by layer. In between, mix in the bay leaf and juniper berries.
Heat up the vinegar and water mixture, but do not boil. Add some mustard seeds (not as many as in the picture, that was an accident).
Pour over the fish, it must be completely covered.
Place in a fridge for 5 days, after 4 days you can try the first one. The herring is a perfect match with fried potatoes. You can count on about 2-4 fried herrings per person.
And here the gallery. Click on a picture to see a high resolution.