Recipes
Herring, fried in Norwegian
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ WHEAT FLOUR FOR BREADING
→ 500 G FRESH UNSALTED HERRING
→ 50 G GREEN ONIONS
→ 3 TABLESPOONS LARD (LARD)
→ 2-3 EGGS
→ 0.5 CUP MILK
Herring gut, wash, dry, chop off the head and tail (see "Cutting fish").
The resulting fillet is salted, pepper, rolled in flour (see "Flour breading") and put the skin down in highly heated lard (lard), then turn it over, fry the other side, pour the herring with egg mixed with milk, salt and finely chopped onions.
After that, fry on low heat until the eggs harden.
The resulting fillet is salted, pepper, rolled in flour (see "Flour breading") and put the skin down in highly heated lard (lard), then turn it over, fry the other side, pour the herring with egg mixed with milk, salt and finely chopped onions.
After that, fry on low heat until the eggs harden.
