Title: Fried Herring
Categories: Fish Jewish
Yield: 1 Servings

1	c	All-purpose flour
1/2	ts	-salt
1/2	ts	-Pepper
3		Eggs
1/4	c	-water
1/2	c	Butter or corn oil
4		Fillets matjes herring*

* Matjes herring is a salt herring that has been marinated in wine & aged in sandalwood casks.

Season the flour w/salt & pepper. In a bowl, beat together the eggs w/water. In a heavy skillet, heat the oil or butter. Dredge in fillets in the seasoned flour, then dip in the egg mixture, & dredge in the flour again. Fry the herring fillets over moderate heat so that they cook slowly, turning the fillets over several times while they cook. When they are done the fillets should be crisp & a nice golden brown color. Make 4 to 8 servings, (some people eat half a fillet, some people like a whole one).

NOTE: Fried herring is delicious for breakfast or brunch w/scrambled eggs. If you Romanian roots, you'll probably love it the way my friend Phillip Turner does ~- served w/Mamaliga (see R-MAMALIGA) & cottage cheese for Sunday-night supper.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.

previous

next