Fried & Pickled herring

Serves 4


500 g fresh herring fillets with skin, cut off the fins

200 ml breadcrumbs

200 ml rye flour

150 g butter

2 red onions, sliced


For the pickle marinade

1 litre water

300 ml acidic vinegar (24%)

500 ml caster sugar

1 tbsp whole allspice

1 tbsp salt

10 bay leaves

10 whole black pepper


  1. Put the fillets together two and two with the skin side out.
  2. Mix breadcrumbs and rye flour. Roll the fillets in the mixture.
  3. Fry the fish on each side in butter until golden brown. Salt to taste.
  4. Place the fried herring in a bowl. Put the onion on top.
  5. Combine all the ingredients for the pickle marinade in a pot. Stir over medium heat until the sugar is completely dissolved.
  6. Pour the marinade over the herring and onion and cover with cling film or a lid. Let it sit in the fridge for one week before eating.