Brathering (Soused Fried Herring)

Description

Fresh herrings floured, fried until crisp and then steeped in a sweet-and-sour onion marinade — a northern German classic eaten cold with bread or potatoes.

1. 1

   Rinse the cleaned herrings cold, pat dry, salt lightly inside and out and turn in flour. Tap off excess flour.

2. 2

   Heat the oil in a pan and fry the herrings over medium heat for 4–6 minutes on each side until golden and crisp. Remove and layer them in a deep bowl or earthenware dish.

   ⏱️ approx. 12 min
3. 3

   For the marinade, slice the onions into rings. Bring vinegar, water and sugar to the boil with bay, pepper and mustard seeds and salt, add the onion rings and simmer for 3–4 minutes until slightly softened.

   ⏱️ approx. 10 min
4. 4

   Pour the hot marinade with the onions and spices over the herrings so they are covered. Let cool.

5. 5

   Cover and let steep in the fridge for at least 24 hours, ideally 2–3 days. Serve well chilled with fresh bread, black bread or fried potatoes.

   ⏱️ approx. 1440 min

   💡 Tip: Brathering tastes best on the second and third day, once the vinegar and spices have fully permeated.