Bratheringe (fried herring in a vinegar-onion marinade)

Bratheringe, fried herring matured in a vinegar marinade, are a traditional cold fish dish of German cooking. The vinegar, onion and spices permeate the fish, so it tastes best on the third day. Once a way of preserving, it is now a favourite cold dish.

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Method

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1. Season the herring fillets with salt and pepper and dip them in flour.
2. Fry in hot oil for 2-3 minutes per side until golden and place in a deep dish. ⏱ Timer: 2 min
3. Bring the marinade ingredients to the boil and cook for 5-6 minutes, until the vegetables soften slightly. ⏱ Timer: 5 min
4. Pour the hot marinade over the fried fish so it is completely covered.
5. Let cool, cover and refrigerate for at least 24 hours.
6. Serve cold with boiled potatoes or dark bread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fry the herring fresh and pour the hot marinade over it while it is still warm.
• Rest at least 1 day so the flavours meld.
• It keeps 4-5 days in the fridge.

Frequently asked questions

From fresh herring?

Yes, filleted or whole; frozen herring is fine too, after thawing.

What do I serve it with?

Boiled potatoes, sour cream or dark bread.

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• Fischfrikadellen (fish cakes with dill and lemon)
• Sauerbraten (Bavarian beef pot roast marinated in vinegar)

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