8 herrings, each weighing about 100 g (4 oz), heads removed, cleaned, boned and roes reserved (optional)
1 egg yolk
1 tablespoon milk
3 tablespoons plain flour
1/2 teaspoon sweet paprika
salt and freshly ground black pepper
vegetable oil, for frying
lemon and lime wedges and coriander or parsley sprigs, to garnish
1 egg yolk
1 tablespoon milk
3 tablespoons plain flour
1/2 teaspoon sweet paprika
salt and freshly ground black pepper
vegetable oil, for frying
lemon and lime wedges and coriander or parsley sprigs, to garnish
Spice mixture
3 tablespoons finely chopped fresh coriander or parsley
2 tablespoons olive or sunflower oil
1 tablespoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons olive or sunflower oil
1 tablespoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
method
1. Heat the oven to 110C/225F/Gas 14.
2. Combine all ingredients for the spice mixture in a small bowl and mix well together. Open out the herrings and lay them flat, skin side down, on a board or work surface. Spread with spice mixture, then close the herrings up, cover and set aside in a cool place for 3 hours.
3. Beat the egg yolk with the milk in. a small bowl. Spread the flour out on a large flat plate and season with the paprika and salt and pepper to taste. Brush the herrings with the egg yolk mixture, then turn in the flour to coat evenly. Shake off the excess flour and reserve for the herring roes, if using.
4. Heat enough oil in a large frying-pan just to cover the base. Add 4 of the herrings and fry over moderate heat for 4 - 5 minutes on each side until cooked through (the flesh should be opaque). Using a fish slice, transfer the cooked herrings
to a warmed serving dish and keep warm in the oven. Heat a little more oil in the pan, add the remaining herrings and fry in the same way.
5. Turn the reserved roes, if using, in the remaining flour to coat evenly. Add to pan and fry for 2 - 3 minutes, turning once, until just cooked Remove and drain on absorbent paper.
6. Arrange the herrings with roes, if using, on serving dish. Garnish with lemon and lime wedges and coriander or parsley sprigs.
2. Combine all ingredients for the spice mixture in a small bowl and mix well together. Open out the herrings and lay them flat, skin side down, on a board or work surface. Spread with spice mixture, then close the herrings up, cover and set aside in a cool place for 3 hours.
3. Beat the egg yolk with the milk in. a small bowl. Spread the flour out on a large flat plate and season with the paprika and salt and pepper to taste. Brush the herrings with the egg yolk mixture, then turn in the flour to coat evenly. Shake off the excess flour and reserve for the herring roes, if using.
4. Heat enough oil in a large frying-pan just to cover the base. Add 4 of the herrings and fry over moderate heat for 4 - 5 minutes on each side until cooked through (the flesh should be opaque). Using a fish slice, transfer the cooked herrings
to a warmed serving dish and keep warm in the oven. Heat a little more oil in the pan, add the remaining herrings and fry in the same way.
5. Turn the reserved roes, if using, in the remaining flour to coat evenly. Add to pan and fry for 2 - 3 minutes, turning once, until just cooked Remove and drain on absorbent paper.
6. Arrange the herrings with roes, if using, on serving dish. Garnish with lemon and lime wedges and coriander or parsley sprigs.
serving amount
serves 4
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