RECIPE: Smoked-Then-Fried Herring From Old Ballard Liquor Co.

Smoked-Then-Fried Herring from Old Ballard Liquor Co. for Alaska Herring Week 2017! Photo courtesy Old Ballard Liquor Co.

Meet Smoked-Then-Fried Herring, just one of the herring dishes being offered by Old Ballard Liquor Co. for Alaska Herring Week 2017! Wanna make this at home? At Old Ballard Liquor Co., you can purchase the same Alaska Herring fillets being used by Seattle’s top chefs for Alaska Herring Week! Once you’ve done that, here’s the recipe:

RECIPE: Smoked-Then-Fried Herring

Tasty Smoking Brine

You’ll need:

  • 1 C Apple Cider Vinegar
  • ½ C Pickling Salt
  • 1 C Sugar
  • 1 tsp Juniper Berries
  • 1 tsp Allspice Berries
  • ½ tsp White Peppercorns
  • 6 C Ice Cubes

Prepare the Brine:

Add all ingredients except the ice cubes to a pot and bring to a boil, then remove from heat and allow to steep for 30 minutes. Add the ice to cool the brine. Store brine in the refrigerator for up to 45 days if not used immediately.

Prepare the Herring:

Peel the skin off of the Alaskan herring fillets, and brine for 2-3 hours.

Lay the fillets on a cooling rack on a small pan and put uncovered into a refrigerator for three hours to dry slightly.  The fish should be sticky to the touch when ready.

Cold smoke the herring in alder smoke at 120 degrees max for 30—45 minutes.

Remove from the smoker. If the fish is dry to the touch, moisten by lightly brushing fresh brine over both sides.  Set aside.

In a wide frying pan, heat ¼ Cup clarified butter on medium-high heat (substitute 1/8C butter + 1/8C canola oil).

Dredge the fish in plain, unseasoned rye flour.

Pan-fry on each side until golden.

Serve with mashed potatoes and sweet dill cucumber pickles (pressgurka).


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