How to cook herring fish in the oven. Herring baked with vegetables in the oven

How to deliciously fry herring

Herring is a relative of the Atlantic herring. Not everyone holds this small fish in high esteem compared to large sea or red fish. But in vain. Herring has an excellent set of vitamins, essential amino acids, micro and macroelements. Well, the price of herring is very pleasing.

You can fry the whole herring without cleaning it at all and without removing the entrails and head. You can put in a little effort and fry the herring, first removing the entrails and head. And you can go even further by removing the additional spine of the fish, along with all the bones.

Either way it will turn out very tasty and interesting. Salaka can be fried in batter, or you can simply roll it in flour with spices. In each of the listed options you will get a different taste of fried herring. Choose the option you like.

Fresh herring fried in a frying pan in flour

Ingredients:

Wheat flour,
Vegetable oil,
Salaka,
Salt,
Spices !

Today I’ll tell you how to prepare herring fried in a frying pan. You can't help but like such a juicy and appetizing fish in a crispy shell. It is served hot with a slice of fresh black bread, but it tastes great even cold. It is simple to prepare and not costly. A step-by-step recipe with photos will help you quickly master the preparation of this small but very tasty fish and successfully repeat it at home.

We will need:

700 grams of fresh herring;
1.5 grams of spices for fish;
1.5 grams of fine sea salt;
2 tbsp. spoons of 1st grade or premium wheat flour;
80 ml odorless vegetable oil.

How to cook herring fried in flour:

All recipes for cooking fish begin with cleaning it. We start by removing the head from the carcass, cutting open the belly and removing all the internal parts. Including a black film, which gives the finished fried fish a bitter taste. Wash, dry with a disposable towel and sprinkle with fish spices.

Pour oil into the frying pan and leave (don’t put it on the fire yet). Roll each fish carcass in flour and place tightly in a frying pan with cold oil.

When all the fish is placed in the frying pan, first put it on high heat, then reduce it during the frying process and make sure that the fish does not burn.

During the frying process, the herring sticks together and is easy to turn over at the same time, picking it up with a spatula.

Transfer the fried fish to a large flat plate.

Since herring fried in a frying pan turns out to be quite dry and very crispy, it can be eaten both hot and cold. Therefore, it can easily be either a hot or cold fish appetizer.

How to cook pickled herring - a simple recipe

Something like “He” fish, only in our Russian way. If you do, you can use the recipe.

You will need:

Salaka.
Vinegar (essence) – 1 tbsp. spoon.
Salt – 1 tbsp. spoon.
Water – 500 ml.

How to cook:

Fillet the herring and cut into slices 2 centimeters wide.
Make the marinade: dissolve salt in water, pour in vinegar.
Place the fillet in a jar, pour the marinade over it and leave to marinate. After a day, “heh” it’s ready, you can enjoy it.

I didn’t write about onions in the ingredients, they will be appropriate, just cut them, if you decide to add them, into large half rings.

If the fish is marinated longer, the small bones will dissolve; you will hardly notice them, they will become so soft.

Bon appetit, my dears. Let fish prepared according to the most delicious recipes live on your table forever. Don’t forget to come visit me, I’m waiting for you. With love... Galina Nekrasova.

Herring is not a very popular fish in the kitchen of modern housewives. However, experienced chefs know that even from this seemingly unremarkable fish you can prepare very tasty dishes, not just for serving at a family dinner, but also for treating guests.

Fried herring

Ingredients for making fried herring

Herring 1 kg
Wheat flour 1 cup
Sea salt 1 teaspoon
Spices to taste
Refined vegetable oil for frying

Preparing fried herring:

Step 1: Prepare herring.

Cutting herring is a very simple process and absolutely not labor-intensive. First we cut the belly and remove the entrails. Then wash the fish thoroughly under running water and dry it on a paper napkin.

There is no need to clean the herring, so all that remains is to remove each head. Here you will need a sharp knife that cuts well and does not saw. If you want, you can continue cutting and remove the spine from each fish. To do this, you need to extend the cut from the bottom to the tail itself, grab the spine with two fingers and carefully separate it from the fillet. With it you will get rid of the largest bones, and you don’t have to worry about the remaining little things.

Step 2: Prepare the fried herring.

In a bowl, mix flour, salt and spices.

Take the fish, roll it on all sides in the prepared breading and transfer it to a clean, dry dinner plate.

Place the frying pan on the fire, pour in vegetable oil to create a layer of 2-3 millimeters, and heat well. Place the herring and fry on both sides until golden brown, about 3-4 minutes on each side. The fish is small, so it cooks very quickly. If you are lucky enough to buy a large one, then the frying time must be increased to 5-6 minutes. Transfer the finished herring to a plate covered with a paper napkin to absorb excess fat.

Step 3: Serve the fried herring.

The most delicious fried herring is hot, but it is also good cold. You can serve it with potatoes (fried, boiled or mashed), fresh vegetables and your favorite sauce. Bon appetit!

Tips for the recipe:

– herring can be fried in a different breading, for example, breadcrumbs. To do this you will need two eggs, a glass of flour and breadcrumbs. Prepare three plates. In the first - flour with salt and spices, in the second - eggs beaten with a pinch of salt, in the third - crackers. Each fish is successively rolled on all sides in flour, dipped in egg and breaded in breadcrumbs. Then fry as usual;

– before serving, you can sprinkle the herring with lemon juice or soy sauce, the taste of the fish will become even better.

Potatoes with herring in the oven. Photo

We offer recipes for preparing delicious herring snacks and dishes. Any of the options, despite the ease of implementation and relatively low cost, will please you with excellent results.

Homemade sprats from herring in the oven

Ingredients:

black leaf tea – 2 teaspoons;
onion peel – 5 g;
filtered water – 480 ml;
rock salt – 30 g;
vinegar 9% – 5 ml;
granulated sugar – 10 g;
black pepper (peas) – 8-10 pcs.;
bay leaves – 4-5 pcs.

Preparation

First of all, brew a glass of boiling water and leave to steep for about twenty minutes. We also pour the onion peel with hot water in a suitable vessel, put it on the fire and cook for twenty minutes. Cool and strain both the tea and the onion broth.

While the filling is being prepared, prepare the herring. Wash the fish, remove the heads, tails and entrails and place them tightly like an accordion in a cauldron, baking dish or other container suitable for cooking in the oven.

Throw peppercorns, bay leaves to the fish and pour in the oil, let the latter penetrate between the fish, then add salt, sugar, vinegar, onion broth and tea and place the vessel in an oven preheated to 150 degrees. After the contents boil, reduce the temperature to 120 degrees and simmer the herring for two hours. Make sure that the liquid in which the fish is cooked does not boil.

Let the prepared herring sprats cool completely and we can try them.

How to cook fried herring - recipe

Ingredients:

fresh frozen herring – 295 g;
Refined sunflower or olive oil – 100 ml;
rock salt - to taste;
wheat flour – 90 g.

Preparation

As a rule, small herring is fried whole, without gutting, and larger fish are additionally removed from the entrails, and sometimes from the heads and tails. Season the prepared, thawed, washed fish with coarse rock salt to taste and leave for about fifteen minutes. After this, bread the carcasses in flour and immediately place them in one layer at some distance from each other in refined oil heated in a frying pan. Fry the herring until golden brown on both sides. If desired, in order to get rid of excess fat, you can put the fish on a napkin for a while, and only then transfer it to a serving plate.

Spicy salted herring at home - recipe

Ingredients:

fresh frozen herring – 495 g;
rock salt – 45 g;
granulated sugar – 5 g;
ground mixture of five peppers - 1-2 pinches;
ground coriander – 1-2 pinches;
– 1 pinch;
bay leaves – 2-3 pcs.

Preparation

To prepare spicy salted herring, you can use both fresh and frozen fish. The latter must first be defrosted in gentle conditions, transferring it to the bottom shelf of the refrigerator.

Before salting, wash the fish, then let it drain and dry a little. During this time, we will prepare the mixture for pickling. To do this, combine non-iodized rock salt and sugar in a bowl, add a ground mixture of five peppers and coriander, and also throw in a pinch of nutmeg and bay leaves broken into small fragments. Note that the fish turns out much more aromatic and spicy if you prepare a ground mixture of peppers and coriander in a mortar from whole peas.

Pour a layer of the spicy mixture into an enamel tray, bowl or pan and place the fish in one layer, which we also sprinkle with the same mixture. Repeat layers until the last herring. Press the workpiece with a smaller lid or plate and place a weight on top. The fish salts out quickly. Usually for small individuals two hours is enough.

Fish fried in a frying pan without flour: a simple recipe

Ingredients:

Fresh fish - 1.5 kg;
Water - 0.5 liters;
Salt - 1.5 tbsp. spoons;
Sugar - 2 tbsp. spoons;
Lemon - 1 piece;
Seasoning for fish - to taste;
Sunflower oil - for frying;
Soy sauce - 2 tbsp. spoons.

How to deliciously fry fish in a frying pan without flour

We take the fish and clean it from scales, you can do this with a special knife, you can do it with a regular knife, or even with a fork. Wash well under running water, dry with paper towels.
On a cutting board we gut it, cut it starting from the tail, and carefully remove the insides so as not to damage anything. Wash the fish well again.
Cut into pieces, place in a bowl, sprinkle with salt and sugar, add seasoning, sauce and add water at room temperature, mix lightly with your hands. Let the pieces marinate for 35 minutes.
Take a non-stick frying pan (or make sure nothing sticks to your frying pan), put it on the fire and pour in a little vegetable oil.
Place the fish without flour in a frying pan and fry on both sides until cooked: 3 minutes on each side.

Fried fish without flour is ready, eat with pleasure!

Cooking steps

To prepare the dish, I took these ingredients. Thaw the fish completely, rinse under running water, place in a colander to drain.

Place the herring in a deep bowl, add salt to taste and ground black pepper (I use freshly ground), 2-3 lemon rings, squeeze the juice out of them, and mix.

Since the fish is not as fatty as herring, for example, and we cook it without vegetable oil, add 2 tablespoons of sour cream. Stir again and leave for 15 minutes. Then spread the parchment on a baking sheet, spread the herring in one layer. Place lemon slices on top and pour over the sour cream that remains after marinating the fish. Bake the herring in a preheated oven at a temperature of 170-180 degrees for 25-30 minutes. If you want the fish to brown more, increase the cooking time.

Ready baked herring can be served with mashed potatoes, boiled rice or baked vegetables. Sour cream sauce with herbs and garlic is perfect as an addition. This simple dish makes a great addition to your daily menu.

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Fried herring breaded with turmeric and lemongrass

Preparing fish fries is very simple. In terms of satiety, it is not inferior to poultry. In general, the recipe proposed here will help change the situation, since household members will definitely begin to periodically demand this particular fried herring.

For the recipe you will need:

herring (ungutted, frozen) – 700g
lemongrass – 8-10g
turmeric - 7-8 g
salt (fine) - 12 g
vegetable oil for frying
flour - 80g.

Recipe:

Under running cold water, decapitate and gut the fish carcasses. Rinse the milk if it is found and if it is also intended to be fried. Remove black films from the inner walls of the fish carcass.
Add salt and both seasonings to the flour.
Roll herring in this bright and fragrant breading.
All that remains is to fry it in the usual way, like any fish - in a frying pan in hot oil. A strong recommendation is not to cover the pan with a lid.

It's time to place the golden, wonderfully smelling herring on a large serving plate. There is no point in removing the bones from it during a meal: they are as soft and safe as in canned food.

Bon appetit!

recipes for cooking at home step by step with photos

Small, inconspicuous fish, which can be bought at a cheap price at any market or fish store, can become indispensable if you want to save your family budget.
It costs a penny, but when cooked correctly it is very tasty. Today we have herring, we will learn recipes for preparing it, fried in a frying pan and salted with dry salting. See also how you can deliciously fry blue whiting fish cakes: cheap and easy.

Ingredients:

Herring: 1 kg
Salt
Onion
Oil

Salted herring

Initially, buy the fish, defrost it and sort it out. The briquette will definitely contain slightly crushed or even soft specimens, as well as whole, beautiful ones. We select the most beautiful, intact fish separately; they will go to salting. We mercilessly throw out any that are damaged or wrinkled, but medium-sized ones, even slightly bent or broken ones, are fine for frying.

So, we sorted the fish, washed it, dried it and set it aside separately, we will salt it.

Everything is very simple - sprinkle with a large amount of coarse salt (necessarily not iodine), and cover with film, set to salt for 3-4 hours.

After a while, take one, rinse, try - if it’s enough for your taste, rinse off the salt, put in a jar, add chopped onion, a pinch of salt and sugar, a spoonful of vinegar and a couple of spoons of oil. Mix everything and cover with a lid, leave in the refrigerator for a couple of hours.

And now the salted herring is ready at home, boil the potatoes, take a pickled cucumber or tomato from the jar and treat it to your household.

Fried herring

The fish that we rejected for frying can simply be washed without removing the head and intestines, salted, dipped in flour and fried in a frying pan. You can remove the heads and entrails, rinse, and fry.

The fish turns out delicious, either salted or fried, try it. You will have enough for your family to eat twice, but you only spent a penny of money. Profitable, economical and tasty.

Cooked by Olga, bon appetit!

kaksvarit.com

Fish fried in egg

There are a great many recipes for cooking fish, this method is one of the simplest, but fish prepared in this way turns out very tasty. This recipe can be used to prepare both sea and river fish, in this case carp and crucian carp.

Ingredients

Fish 250 gr
Flour breading
Egg 1 pc.
Vegetable oil for frying

Steps:

Cut the fish into portions, add salt and leave for 30 minutes.
Beat the egg with a fork or whisk until smooth.
Roll the fish pieces in flour.
Then dip the pieces into the egg and place in a well-heated frying pan, fry the fish on each side until golden brown.
It is better to eat fish hot, as cold fish loses its taste.

Fried herring stuffed with onions

For the recipe you will need:

herring (fresh) – 500 g
onions - 2-3 pcs.
flour - 1/2 cup
milk - 1/4 cup
egg - 1 pc.
fat (for frying)
table vinegar - 3/4 cup
salt

Recipe:

To prepare fried Salak stuffed with onions you need...
The herring is cut up. Finely chopped salted onions are placed inside each carcass, then dipped in an egg-milk mixture, rolled in flour and fried. The fried herring is doused with vinegar and allowed to stand. Serve cold.

Recipe for herring in sour cream and onions

Necessary:

herring,
sour cream,
salt,
onion.

I usually cook fish in a deep frying pan, it’s much more convenient. You decide for yourself whether to clean herring or not, I act according to my mood. Small fish definitely do not need to be cleaned.

Place the herring on a barrel, sprinkle with chopped onions (cut coarsely, small ones are not as enjoyable).
Dilute the sour cream with a small amount of water and pour it over the fish - it should completely cover the herring.
Add salt, if desired, add spices. Simmer over low heat, the fish should simmer. I usually leave the pan on and let some of the water evaporate.

Salaka fried with onions

Ingredients:

fresh frozen herring – 0.5 kg;
lemon – 0.5 pcs.;
wheat flour – 80 g;
onions – 100 g;
salt, pepper - to taste;
refined vegetable oil - how much will be needed.

Preparation:

After defrosting, cut the herring into fillets.
Sprinkle the fish with salt and pepper, pour in the juice squeezed from half a lemon, and stir. Leave for 20-30 minutes.
After removing the peel, cut the onion into thin half rings.
Pour oil into the frying pan and heat it. Place the onion in boiling oil, fry it until golden brown, remove from the frying pan onto a plate.
Bread marinated herring fillet in flour and place in a frying pan. Fry the fish over medium heat, uncovered, for 5 minutes.
Place onion on fish, reduce heat.
Cover the pan with a lid and simmer the herring for 6-10 minutes.

It is recommended to serve herring prepared according to this recipe with a side dish, such as boiled, baked or fried potatoes, rice, or fresh vegetable salad.

Cooking features

The herring can be fried separately in a frying pan and served with mashed potatoes; the result will be a very harmonious combination. But in order not to waste time preparing the fish itself and the side dish, you can try baking herring with potatoes.

This dish goes well with pickled and pickled cucumbers; a light vegetable salad is also suitable for serving.

It is difficult to prepare fillets from this fish, but it is quite possible. The taste and aroma of a dish baked with onions and potatoes are practically not inferior to the similar characteristics of expensive fish. There are many options for cooking herring in the oven. You can bake all the ingredients on a baking sheet in the simplest way, or you can add some zest to the dish. Try to prepare herring with potatoes step by step according to one of the following unusual recipes.

Salted herring fried in parchment

For the recipe you will need:

herring (salted) – 300g
pickled cucumber - 1 pc.
tomato puree - 1 tbsp.
egg - 1 pc.
carrots - 1 pc.
butter (melted) - 2 tbsp.
sugar
potatoes - 8 pcs.
parsley (greens)

Recipe:

To prepare Salted herring fried in parchment you need...
The salted herring is well soaked, cut up, and the spinal bone is removed. Between two fillets, place a mixture of chopped pickled cucumbers, boiled carrots, hard-boiled eggs, seasoned with tomato puree and sugar, and wrap each stuffed fish in parchment paper. Then fry in an oven until the paper darkens. Serve to the table, without unwrapping, with boiled potatoes, poured with oil and sprinkled with herbs.

Recipes

Baked with egg

Ingredients:

herring – 600 g;
potatoes – 10 pcs.;
onions – 2 pcs.;
fat – 1 tbsp. l.;
egg – 1 pc.;
milk – 0.5 cups;
salt to taste.

The cooking process is as follows.

Boil the potatoes. While it is cooking, cut the fish, remove the bones, head and tails.
Grease a baking tray, lay out the fish, boiled potatoes chopped into slices and chopped onions.
Beat the eggs and milk and pour the resulting mixture over the entire contents of the mold.
Salt, pepper and place in the oven for 15-20 minutes.

Herring and potato casserole

We will need:

potatoes – 4-5 pcs.;
onions – 2 pcs.;
herring – 200 g;
hard cheese – 100 g;
sour cream – 1 glass;
salt and spices to taste;
vegetable oil.

Preparation:

We prepare fillets from herring: remove the heads and tails, remove the spinal bone through the tail, remove the entrails, it is not necessary to remove the skin;
chop the onion into half rings, cut the peeled potatoes into slices;
grease the baking sheet with oil, put potatoes in the first layer, apply sour cream on top, salt and pepper;
Place the previously prepared fish on top of the potatoes, put the onion on top, salt, pepper and also grease with sour cream;
Sprinkle the dish with grated cheese and place in an oven preheated to 180 degrees for 40 minutes.

To learn how to deliciously cook herring in the oven, watch the video below.

Salaka is a type of herring. It lives in the waters of the Baltic Sea, as well as in the waters of northern countries such as Norway and Finland.

This fish is often called Baltic herring.

It is easy and simple to prepare; recipes for preparing herring are varied. The fillet of this fish is unusually tender and melts on the tongue. One of the most popular productions of Baltic fish is the production of sprats and canned tomatoes.

It is difficult to find a person who does not know what kind of fish this is - herring. This inhabitant of the Baltic waters, as well as the Kaliningrad and Curonian Lagoons, is best known in the form of delicious smoked sprats in oil and other canned food. Depending on when spawning occurs, herring is divided into two types: autumn and spring. Autumn fish are more suitable for industrial fishing. It is the most fleshy and large in size.

The average size of a fish is no more than 15-17 centimeters. But there are specimens reaching a length of 30 centimeters. In appearance, the fish looks like miniature herrings; its meat also tastes like regular herring. Industrial fishing takes place all year round. The counters are full of herring regardless of the time of year. It can be purchased both fresh and frozen. For residents of Russian regions, herring is familiar in canned, smoked or salted form. In Soviet times, herring fried in sunflower oil was a frequent guest of the diet. And among the residents of Finland, herring baked in sour cream with herbs is considered a national dish.

Selection of raw materials

Fresh herring, like any other fresh fish, is selected according to the following characteristics: the eyes should shine, the gills should be bright red or burgundy, the carcass is dense, and when pressed with a finger, it quickly returns to its original shape. The smell of fish is fresh, sea. Stale goods are characterized by dents in the cover, as well as a rotten or sourish-acrid odor. If all the necessary rules are taken into account when freezing, the fish will not be broken or crushed. A large number of broken fish will indicate that the box has been defrosted and re-frozen several times. The best option in this case is to buy factory-packaged goods rather than store-bought ones.

From the finished product you can often find spicy or lightly salted herring on the counter. When choosing the right product, you must remember that all fish must have intact bellies and, in general, should not be crushed. If there are a lot of damaged fish, this also indicates a violation of the salting process, which can negatively affect health after eating such herring.

The nutritional value

Salak is a low-calorie product. There are only 125 kcal per 100 g of product. And at the same time, herring meat is very satisfying. This is due to the high content of useful microelements and substances, such as:

Rich in a combination of all micro- and macroelements, minerals, vitamins, herring is a leader as a dietary product. You need to add to this the extremely low calorie content and easy digestibility, and you cannot find a better product for correcting proper nutrition. You can eat herring in any quantity and not worry about the inches on your waist: the full range of nutrients will work for the body, and not against it.

Speaking about the abundance of beneficial qualities of the product, do not forget about the presence of Omega fatty acids. They are the ones who fight excess cholesterol produced in the blood and block the formation of cholesterol plaques that clog blood vessels. The body is not able to produce Omega 3 acids on its own, so it is imperative to consume them in the form of seafood, and herring will cope with this task perfectly.

Fatty acids perform a number of other beneficial functions in the human body:

Salak should be included in the diet, because it will bring many health benefits. The variety of cooking methods will not allow the fish to become boring.

It can be grilled, pre-marinated in lemon and herbs; Herring is good baked in the oven or steamed. It is important here not to dry out the fish - you need to cook it for no more than half an hour, otherwise it will become dry and tasteless. Longer processing also affects the number of useful elements: with prolonged heating they are destroyed or lose their basic functions.

What to treat yourself to on fish day? Salak is famous for its versatility in cooking. A decent smoked product is made from Baltic herring, it is salted and baked, and fried in a large amount of oil.

Herring sounds very good»

in combination with aromatic spices, as well as in tandem with hot smoke.

The only negative of the product is too many bones.

But it should be noted that they are very easily separated from the meat.

What do you need for a delicious dish?

Of course, a correctly selected and fresh product. The taste of the finished dish depends entirely on how fresh the fish is in the recipe. And it’s better not to save on this.

Homemade sprats

Even a novice housewife without experience working with fish can master the sprat recipe. Sprats have always been a delicious product.

Rarely was a festive feast complete without canapés with smoked fish or a salad with sprats.

Even ardent opponents of fish products rarely refused a glossy sandwich with sprats.

Their highlight is their rich taste and bright aroma.

Alas, modern sprat producers do not pay due attention to the quality of canned fish. True, this applies not only to Baltic herring, but also to other products of the meat and dairy industry. One way or another, lately housewives have rushed to master home technologies for preparing certain delicacies. And sprats will not be an exception here.

One of the main advantages of home cooking is confidence in the quality of the final product. It is unlikely that anyone will cook for themselves from low-quality products or add flavor enhancers, preservatives or stabilizers to home canned food, the presence of which is so abundant in industrial canned food.

So, for sprat sprats at home you will need the following components:

fish (herring or sprat) - 0.6 kg;
vegetable oil - 1 cup;
strong tea leaves - 1 tbsp. l.;
onions - 2 pieces;
allspice and regular black pepper - 1 tsp;
bay leaf, salt - to taste.

Experienced chefs recommend using a cast-iron pot or cauldron with a thick bottom to prepare sprats. Pour vegetable oil into the selected vessel and heat it well over the fire.

While the oil is heating, chop the onion (in any shape at the hostess’s discretion), brew the tea leaves and cool it slightly.

The oil has warmed up well - time to pour the fish and chopped onions into the pot.

Then pour in strong tea leaves

and add spices.

Close the dish tightly with a lid and leave the sprats to simmer over low heat.

Sprats take a long time to cook.

This is done so that all the bones soften and do not cause discomfort while eating. The dish requires constant stirring.

It is better to use a wooden pestle or spatula for this and do everything with the utmost care so as not to crush or break the fish carcasses. During long cooking, the moisture evaporates. As it evaporates, you need to add boiling water. The dish should not be dry during cooking. The readiness of sprats is determined by the ease with which the meat separates from the bones. This is one of the simplest cooking methods.

A dish for every day. It is good served with boiled potatoes or fresh vegetable stew.

The ingredients
you need to take are:

Roll each fish separately in a mixture of flour and salt, fry in a small amount of sunflower oil.

Peel the onions and carrots, fry until golden brown, then add tomato paste or tomatoes.

Be sure to fry the onions and carrots first

and only then add the tomatoes.

Fry the vegetables together for about five minutes.

Take a deep plate, put a layer of vegetables, a layer of fried fish on it, then marinade again and so on until the ingredients are gone.

Place the laid out dish in the refrigerator for several hours, ideally overnight, so that the fish is soaked in the vegetable marinade.

Spicy salted fish

This option is suitable for lovers of spicy salted fish. The marinade can vary, it all depends on the spices added - you can add any that suit your preferences. Ideal with boiled potatoes, onions and a slice of Borodino bread.

You will need the following ingredients:

Boil the water for the marinade, after adding all the spices to it. When it boils, add salt and sugar. Boil everything together for at least 10 minutes to release the flavor of the spices.

Cool the finished marinade. Place the herring, washed and dried, in a jar or pan, pour in cold marinade and place a plate with a weight on top. Send the workpiece to a cold place for 1 day.

Baked with smoked cheese

When you are completely tired of monotonous dishes and want culinary novelty, you can cook baked herring. The fish is baked in the oven, sprinkled with smoked or regular hard cheese. The result is a tasty and satisfying snack, ideal with cold beer.

For this dish you need to take:

Sift the flour and add salt. Rinse the fish fillet thoroughly and cut into portions.

Dip the fish pieces in flour and place in one layer on a baking sheet greased with sunflower oil. Peel the onion, cut into small cubes and place in a thin layer on top of the fish. Place grated cheese on a coarse grater on top of the onion. Place the remaining fish on top of the cheese, sprinkle with all the seasonings, and sprinkle with the juice of half a lemon. Preheat the oven to 180 degrees. When the oven is warm enough, place the baking sheet with the fish there for half an hour. The fish should be well browned - then it can be taken out and served.