John Myers
Ingredients for 2 servings:
- 4 herring fillets, green
- 1 lemon(s)
- 150 g flour
- 1 egg(s)
- 200 ml rapeseed oil
- 500 ml water
- 150 ml vinegar, 10%
- 6 tbsp, heaped sugar
- 1 m.-sized onion(s)
- 15 allspice berries
- 10 peppercorns
- 2 bay leaves
- salt and pepper
Instructions
Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 20 minutes
Sweet and sour with onions
Rinse the herring fillets (fresh or frozen and thawed) thoroughly and add them to a bowl with a little salt. Wash the lemon thoroughly, add all the zest and the juice of half a lemon to the herring fillets, and mix well. Let it stand for an hour. Heat a pan with the rapeseed oil, prepare a plate with flour and a plate with the well-beaten egg. Don’t rinse the fillets; season them immediately with a little pepper and salt. Coat them thoroughly in flour on both sides and then dip them in the egg. Fry them in hot oil on both sides until golden brown. In a small saucepan large enough to hold all four fillets, prepare a stock from the water, the thinly sliced onions, the vinegar, the sugar, and the remaining spices. Bring to a boil and remove from the heat. Now add the fried fish fillets and refrigerate everything. Enjoy after 24 hours; I like it best with fried potatoes.
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