Fried Baltic Herring | Paistetut silakat

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but vegetable oil is more budget-friendly.

Start with frozen Baltic herring fillets, skin side up, to defrost a bit.

Season the fish with salt and black pepper on both sides.

Prepare rye flour for dredging the fish.

Do not pat the fish dry before dredging to help the flour coat better.

Dredge the fillets in the rye flour and salt mix.

Chop fresh dill for a sauce and set aside.

Mix sour cream with chopped dill, lemon juice, and a little salt and pepper to taste.

Melt a generous amount of butter in a frying pan over medium-high heat.

Add the dredged fillets to the pan and fry until golden brown, flipping as needed.

Once the first batch is done, place them on a plate to rest and add more butter for the second batch.

Serve the fried herring with mashed potatoes, adding extra butter to the potatoes.

Garnish with additional dill and serve with a piece of rye bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens