Fried Herrings – Stegte Sild

Rinse well and pat dry the gutted, descaled and, if desired, deboned herrings. Turn to the other side in seasoned rye flour and fry in the well-browned butter for 3-4 minutes on each side until golden and crisp. Be careful not to burn the herring.

To accompany the fried herrings, bring to the table boiled potatoes sprinkled with either chopped parsley or dill, and offer with it half a lemon per person and the roast stock, to which you have added a little bit of butter.

Is a simple but delicious meal for 4-5 people.

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