Baltic Herring Fried in Flour

The coating isn't done on a plate but in a bag: the flour is poured inside, the fish goes in, the bag is tied and shaken. The layer comes out thin and even, noticeably less flour is used and your hands stay clean — on ten small carcasses that is a difference of several minutes of work.

The thinness of the coating matters here. A crisp crust on Baltic herring holds precisely because the layer is thin: a thick sheet of flour comes away from the skin when the fish is turned and stays in the pan.

The pan is heated over high heat and then the heat is reduced — and only then does the fish go in. A cold pan means the herring will stick, while high heat during frying will burn the flour before the fish inside is done.

A thin coating and a hot pan keep the fish whole. The same Baltic herring laid onto a finished vegetable sauce instead is braised Baltic herring with onion and carrot, and ground bones and all it becomes Baltic herring patties.

Caloric content: 196kcal

Notes

• Salt and season the inside as well. The carcass is small, but the belly cavity stays empty, and salt only on the outside gives an uneven taste.
• Turn them once. Every extra turn takes off part of the coating.
• The second side takes a couple of minutes. By then the fish is almost done, all that is left is the color.
• Use a spatula, not a fork. A fork tears the skin and the juices run out into the pan.
• Don't crowd the pan. Baltic herring laid tightly together releases its juices and starts braising instead of frying.
• Serve it hot. The crust doesn't hold for long — this is a dish fried for the table, not in advance.

Questions and Answers

Why coat the fish in a bag rather than on a plate?

The layer comes out thin and even, noticeably less flour is used and your hands stay clean. On ten small carcasses that is a difference of several minutes of work.

Why does the coating have to be thin?

A crisp crust holds precisely because the layer is thin. A thick sheet of flour comes away from the skin when the fish is turned and stays in the pan.

What heat should it be fried on?

The pan is heated over high heat, then the heat is reduced and only then does the fish go in. A cold pan means the herring will stick, while high heat will burn the flour before the fish inside is done.

Why did the Baltic herring come out braised rather than fried?

It was laid too tightly. Fish crowded in the pan releases its juices and starts braising.

Recipe and step-by-step photos — kolizhanka.net.ua.