Pickled Fried Herring

5 from 8 votes
Prep Time 1 hour
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 548 kcal


Allspice grains

  • 3 Onions
  • 600 ml Vinegar white wine
  • 1 Lemon
  • 1 Cup Oil
  • 100 g Flour
  • 1,5 tsp Salt
  • 5 Bay leaf
  • 1,5 tsp Mustard seeds
  • 1 tbsp Juniper berry
  • 1,5 tsp Peppercorns
  • 1 tsp Peppercorns pink
  • 3,5 tbsp Sugar
  • 2 Cloves
  • 500 ml Water


  • Shed the pegs, wash them and cut off the heads. Pat dry and drizzle with lemon juice. Turn in flour. Heat some oil in a pan and fry the herrings one after the other until golden brown on both sides. Depending on the size, this takes 3 to 4 minutes per page. Allow to cool and place in a sufficiently large container with a lid.
  • Cut the onions into rings. Boil the white wine vinegar with the water, sugar, salt and the remaining spices for about 5 minutes. Remove from heat, add the onion rings to the hot marinade and let cool.
  • Pour the marinade over the herrings and leave to stand, covered, in the refrigerator or a cool cellar for at least 2 to 3 days.


Serving: 100gCalories: 548kcalCarbohydrates: 49.3gProtein: 4.4gFat: 37.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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