John Myers
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Fried Herrings with Triplets
The perfect fried herrings with triplets recipe with a picture and simple step-by-step instructions.
Fried herrings: (Also called fried green herrings!)
- 4 Herring, gutted, without tail and without head, 110 g ready to cook
- 4 tbsp Lemon juice for light marinating, drizzling over.
- 4 tbsp Flour
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 tbsp Sunflower oil
- 1 tbsp Butter
Triplets:
- 200 g Triplets (small, waxy potatoes / here 10 pieces)
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- 2 Discs Lemon
- 2 * ½ Rispentomate
- 2 Basil tips
Fried herrings:
- Wash the pegs, pat dry with kitchen paper and drizzle with lemon juice. Season well inside and out with coarse sea salt from the mill and colored pepper from the mill. Roll the herrings in flour and fry them vigorously on both sides in a coated pan with butter (1 tbsp) and sunflower oil (1 tbsp) for about 1 minute. Then reduce the temperature to the lowest level and fry the herrings for approx. 2 minutes, adding the roast fat over and over again. The herrings are cooked / finished when the middle bone can be easily detached.
Triplets:
- Boil the triplets (small, waxy potatoes / here 10 pieces) 200 g in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 18 minutes and drain.
Serve:
- Serve chopped herrings and triplets, garnished with a lemon wedge, tomato half and basil tip.
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