Stekt Strömming (Fried Baltic Herring)

🧂 Ingredients

• 500g Baltic herring (strömming)(Ensure the fish are cleaned and scaled. If using whole fish, they will need to be gutted and have the heads removed. If butterflied, they should be ready to go.)
• 100g Rye flour(Rye flour provides a traditional, slightly nutty flavor and a good crust. All-purpose flour can be substituted if rye is unavailable.)
• 1 teaspoon Salt(Or to taste.)
• 1/2 teaspoon Black pepper(Freshly ground is recommended.)
• 50g Butter(Unsalted butter is preferred. You may need a little extra for frying.)
• 1 small bunch Fresh dill(Finely chopped, for garnish and flavor.)
• for serving Lemon wedges(Optional, but highly recommended to cut through the richness.)
• for serving Mashed potatoes(Homemade or store-bought.)
• for serving Lingonberry jam or sauce(Essential for the classic flavor profile.)

👨‍🍳 Instructions

1. 1

   Prepare the herring: If your herring is whole, ensure it is cleaned, gutted, and scaled. For the classic preparation, butterfly the herring by making a cut along the backbone and opening it flat, or leave them whole if preferred. Pat the fish thoroughly dry with paper towels; this is crucial for achieving a crispy coating.

   ⏱️ 10 minutes
2. 2

   Season the rye flour: In a shallow dish or plate, combine the rye flour with salt and freshly ground black pepper. Mix well.

   ⏱️ 2 minutes
3. 3

   Dredge the herring: Lightly coat each piece of herring in the seasoned rye flour, ensuring it is evenly covered on all sides. Gently shake off any excess flour. Place the floured fish on a clean plate or tray.

   ⏱️ 5 minutes
4. 4

   Heat the pan: Place a large skillet over medium-high heat. Add the butter and let it melt and begin to foam. The butter should be hot but not browned. If it starts to brown too quickly, reduce the heat slightly.

   ⏱️ 2 minutes
5. 5

   Fry the herring: Carefully place the floured herring into the hot butter in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches. Fry for approximately 4-6 minutes per side, or until the fish is golden brown and crispy, and the flesh is opaque and flakes easily with a fork. The internal temperature should reach 70°C (160°F).

   ⏱️ 8-10 minutes
6. 6

   Drain and serve: Once cooked, remove the herring from the pan and place them on a plate lined with paper towels to absorb any excess grease. Arrange the fried herring on serving plates alongside warm mashed potatoes. Garnish generously with fresh chopped dill and serve immediately with lemon wedges and lingonberry jam on the side.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓Baltic herring are typically smaller and more delicate than Atlantic herring, making them ideal for pan-frying.
• ✓Using rye flour is traditional and adds a unique, slightly earthy flavor. If unavailable, all-purpose flour can be used, but the flavor profile will be different.
• ✓Ensure the pan and butter are hot before adding the fish to achieve a crispy coating and prevent sticking.
• ✓Do not overcrowd the pan; cook in batches if necessary to ensure even cooking and crispiness.

🔄 Variations

• Dill Butter: Melt extra butter and whisk in plenty of fresh dill and a squeeze of lemon juice. Drizzle over the hot fried herring before serving.
• Pickled Herring: While this recipe is for fried herring, pickled herring is another popular Swedish preparation. This recipe is specifically for the fried version.
• Herb Crust: Add finely chopped parsley or chives to the rye flour mixture for an extra layer of flavor.

🥗 Nutrition

Per serving