Fried Herrings in a Tasty Marinade

By Tomasz Strzelczyk

Ingredients

Instructions

1. Clean the herrings, remove the heads and gut them, leaving the backbones in. Salt them with coarse sea salt.
2. Coat the herrings in rye flour, shaking off the excess.
3. Fry the herrings in hot oil over medium heat, turning once until golden and browned on both sides.
4. To make the marinade, bring 5 cups of water and 300 ml of 10% vinegar to the boil with 4 red onions cut into rings, 5 bay leaves, 5 allspice berries, 2 tsp mustard seeds, 2 tsp black peppercorns, 250 g brown sugar and 1 tbsp salt.
5. Boil the marinade for only 2 to 3 minutes, as longer boiling makes it lose its strength.
6. Layer the fried herrings with the bay leaves and pour over the hot marinade, making sure it is hot and that the liquid is not too cold.
7. Cover the herrings with a plate, press down lightly and leave them for two days before eating.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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