Malibu_Two:
So far I've been pickling and grilling my herring but am interested in other methods of preparation. Has anyone tried frying their herring? Any particular tips or techniques? Thanks!
spinal tap:
Frying is our traditional first herring meal of the season. Rough chop a heap of garlic. I pick out the smaller ones to fry and I make diagonal cuts in the bigger ones. Scale and gut but still with heads on, then lightly season with salt while heating up the oil. Fry the garlic till golden brown and remove from oil and set aside. After the oil gets to about 320 or so, fry the fish for a few minutes. Remove the fish and bring oil up to 350+ and put fish back in to crisp them up. Sprinkle the garlic on top before serving. We like to make a little Thai inspired dip to go with the fried fish. Fish sauce, lime juice, garlic, sugar, chiiles.
The heads are the best part. I would save the heads and fry them separate.
chopper:
I did this recipe for herring fried in oats. It was good, but next time I'll process the steel cut oats a little more. The oat bits were still a little big. https://honest-food.net/fresh-herring-recipe-fried/
I also just saw a recipe that I plan on trying - I guess a place called Rich Table in SF is offering a $2 potato chip appetizer. They take a slice of russet potato and cut two slits in it and weave a sardine filet through the slits and then deep fry the whole thing. Seems like herring would work just as well. I plan on trying a regular filet and one of the pickled - I think the latter should come out like a fishy salt and vinegar chip. I'll post up how it comes out.
Cheers, Brad
hightide:
Beer battered fried was my first taste. Now working on smoking them with hickory and vacuum sealing them for storage.
hightide:
Frying: no need to scale and gut . The roe fried inside the gut are good. Just wash, soak in your favorite batter mix n deep fry them. Tasty and crunchy.
Smoked: no need to scale n gut. Just wash, salt and smoke in your favorite chips. Usually eaten for breakfast with rice and dipping sauce made with 2 spoons of lemon juice, 1 teaspoon of fish sauce, and a couple of drops of tobasco.