Herring Recipes


Fried Herring Fillets with a Lime Pepper Crust

Serves 2


2 herring fillets weighing 6-7 oz (175-200 g) each

2 limes

1 teaspoon of pepper

1 rounded dessertspoon plain flour

2 tablespoons olive oil

sea salt



Grate the zest of the limes and add half to pepper, then add the flour. Mix them all together and spread the mixture out on a flat plate. Wipe the herrings dry with kitchen paper and coat the flesh side with the flour-pepper mixture. Press the fish well in to give it a good coating – anything left on the plate can be used to dust the skin side lightly.


Now in your largest frying pan, heat the oil until it is very hot and fry the herrings flesh-side down for about 2-3 minutes. Have a peek by lifting up the edge with a fish slice – it should be golden. Then turn the fish over on to the other side and give it another 2 minutes, and drain on crumpled silicone paper (baking parchment) before serving. Serve sprinkled with crushed salt, the rest of the lime zest and the limes cut into quarters to squeeze over.



Herring Salad

2 lbs. fillet herring in wine

2 med. potatoes, boiled

2 med. green apples

1 bunch (4) red beets, boiled

3 green onions

5 German Delicatess pickles

1 1/2 pt. sour cream

Little salt, pepper, thyme



Cube herring, apples, potatoes, beets, pickles and green onions. Mix; add spices and sour cream. Let stand 1-2 days in refrigerator before serving.