Fried & Pickled Herring

Fried & Pickled Herring

Serves 4


  • 500 g fresh herring fillets with skin, with fins cut off
  • 200 ml breadcrumbs
  • 200 ml rye flour
  • 150 g butter
  • 2 red onions, sliced

For the pickle marinade

  • 1 litre water
  • 300 ml acidic vinegar (24%)
  • 500 ml caster sugar
  • 1 tbsp whole allspice
  • 1 tbsp salt
  • 10 bay leaves
  • 10 whole black pepper

How to do it

  1. Put the fillets together two by two with the skin side out.
  2. Mix breadcrumbs and rye flour. Roll the fillets in the mixture.
  3. Fry the fish on each side in butter until golden brown. Salt to taste.
  4. Place the fried herring in a bowl. Put the onion on top.
  5. Combine all the ingredients for the pickle marinade in a pot. Stir over medium heat until the sugar is completely dissolved.
  6. Pour the marinade over the herring and onion and cover with cling film or a lid. Let it sit in the fridge for one week before eating.


This recipe was made as part of the Malmö episode.