Fried green herring

Ingredients for 4 servings:

• 8 herring(s), green
• salt and pepper
• n. B. Flour
• 200 ml oil, high heat
• 2 tbsp, heaped butter
• 8 m.-sized onion(s)
• 1 tbsp vinegar
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

very simple and unadulteratedly delicious

Gut the herring, remove the scales, remove the heads, wash the fish thoroughly, and pat them dry. Peel the onions and slice them into half rings. Sauté them in a tablespoon of butter until translucent, caramelize them with the sugar, and deglaze with the vinegar. Season with salt, keep warm, and serve with the herring later. Then season the herring inside and out with plenty of salt and pepper, coat them in flour, let them sit for about 10 minutes, and then fry them in very hot oil to form a nice crust. Afterward, fry them for about 2 to 3 minutes per side in foaming butter and serve immediately with the onions. The whole herring tastes much better than the fillets that have unfortunately become fashionable these days. It goes perfectly with mashed potatoes and sauerkraut, a good potato salad, or fried potatoes and cucumber salad, and a bitter beer or a dry white wine. Tip: Simply fry twice as much herring as you plan to eat at one time and marinate the remaining fish as fried herring. Then you will have another great meal after 2 – 3 days.