Fried green herring

Ingredients for 2 servings:

• 4 fish(s) , (green herring)
• 80 g buckwheat (flour)
• 4 grains of pepper, ground
• 1 pinch(s) of sugar
• 3 eggs
• Olive oil, for frying
• butter
• 1 tsp salt, possibly more

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Remove the fins, head, and innards from the herring. Lay the herring on its belly, press the heel of your hand onto the back of the herring until it is almost flat, then turn it over again. Grab the bones at the beginning of the neck and pull them out down to the tail. This can usually be done in one go; remove any bones if necessary. Wash and dry the herring. Mix flour with pepper, salt, and sugar. Roll the herring in flour, then dip both sides of the herring in the egg (beaten with a fork) and fry in hot olive oil. When done, transfer to two plates. Heat the butter, briefly fry the remaining egg, and pour it over the herring. Jacket potatoes and brown butter go well with the fish. You can also fry the green herring in just flour.