Recipe: Bratherring from Altstadt for NW Herring Week!

Bratherring from Altstadt for NW Herring Week!

Brine and Pickle herring:
(inspired by Hunter Angler Gardener Cook Swedish Pickled Herring Reciper)

• 1/2 c kosher salt
• 4 c water
• 1# herring fillets

• 1 c water
• 2 c white wine vinegar
• 1/4 c sugar
• 1 T mustard seed
• 2 t whole allspice
• 2 t black peppercorns
• 3 bay leaves
• 3 cloves

• 1 lemon, thinly sliced
• 1 medium red onion, thinly sliced
• 1 bunch dill
• 4 sprigs thyme

Heat 4 cups of water with salt until dissolved. Cool to room temperature. Submerge the herring fillets in the brine and refrigerate 24 hours.

Combine the sugar, vinegar, water and all the spices in a pot and bring to a boil. Simmer 5 minutes, then turn off the heat and let it cool.

Remove the herring from the brine. Layer in a 1 qt container with the lemons, onions, dill and thyme. Pour the cooled pickling liquid over and cover. Allow to pickle at least two days before using.

Breading:

• 1 c cornstarch
• 3 eggs
• 2 c AP flour
• 2 t dill seed (ground)
• 2 t caraway seed (ground)
• 2 t dried marjoram (ground)
• 2 t onion powder
• 2 t garlic powder
• 2 t celery salt
• 2 t mace
• 1 t cayenne
• 1/2 t granulated sugar

Mix flour and all seasonings together. Beat eggs.

Dry herring fillets from the pickle. Dredge fillets in cornstarch. Dip in egg. Dredge in flour mixture.

Fry at 350 degrees until golden brown (about 3 minutes)