| previous | next |
Title: Fried Salt Herring, Mecklenburg Style
Categories: German Fish
Yield: 6 Servings
| 6 | Salt herring | |
| Milk; for soaking | ||
| 3/4 | c | Dry white wine |
| 3 | Egg yolks | |
| 1 | c | Flour |
| 1/2 | c | Butter |
Freshen salt herring with milk: clean and wash herring and soak overnight. Dry with paper towel. Combine wine and egg yolks and beat until blended. Add flour gradually until a smooth batter is formed [ like a medium pancake batter]. Dip fish in batter; heat buuter in a large heavy skillet until foaming subsides. Add herring and fry over moderate heat, turning once, until golden brown on both sides, 12-15 min.
Serve with sauerkraut, boiled potatoes and onion rings. From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
| previous | next |