Just scale and fillet them (I prefer skin on). Then dust the fillets in flour, crack an egg in a bowl and whip it up with a fork, and dip the fillets in the egg. Then roll the fillets in breadcrumbs (I prefer tiptop mulitgrain ones), and shallow fry in a light oil like sunflower oil.
Half the preparation is done as you catch them though. If you bleed them (snap the neck back) and put them in an ice/seawater slurry - they will taste miles better than if you leave them dying slowly in a bucket of warm water.
Yes, same as most above, keep it nice and simple, fillet up and lightly fry until crispy around the edges, definately one of my favorite fish to eat when very fresh.
Straight out of the water and on to a hot plate, no cleaning or scaling.
The guts shrivels up in to a little ball and the scales lift off when its cooked, beautiful, and once you've tried it all the other ways turn to crap in comparison
As above but try mixing in some parmesan cheese in with the breadcrumbs... I havent caught any herring for a while, tomorrow is the day for a feed of them now that I have read this.
As above but try mixing in some parmesan cheese in with the breadcrumbs... I havent caught any herring for a while, tomorrow is the day for a feed of them now that I have read this.
sherbert
Posts: 4717
Date Joined: 10/09/06
Fillet
Cook in butter, and put in a piece bread and butter
Assassin landbase fishing club
till
Posts: 9358
Date Joined: 21/02/08
How about smoked?
How about smoked?
sherbert
Posts: 4717
Date Joined: 10/09/06
Hate smoked fish
Had it when i was a kid, [YES guys i can remember that far back] BEFOR ANY ONE SAYS
Assassin landbase fishing club
Hobie-Wan
Posts: 119
Date Joined: 04/10/08
Breadcrumbed for me! Just
Breadcrumbed for me!
Just scale and fillet them (I prefer skin on). Then dust the fillets in flour, crack an egg in a bowl and whip it up with a fork, and dip the fillets in the egg. Then roll the fillets in breadcrumbs (I prefer tiptop mulitgrain ones), and shallow fry in a light oil like sunflower oil.
Half the preparation is done as you catch them though. If you bleed them (snap the neck back) and put them in an ice/seawater slurry - they will taste miles better than if you leave them dying slowly in a bucket of warm water.
But as till suggets, smoked is also delicious!
sea-kem
Posts: 15247
Date Joined: 30/11/09
Yep simpler the better. Best
Yep simpler the better. Best brekky ever filleted with skin on and pan fried in buttter bit of salt,lemon juice and buttered bread. Can't beat it!
Love the West!
Stevef
Posts: 478
Date Joined: 27/02/08
Cook them up in the same pan
Cook them up in the same pan as some bacon.
Serve on buttered toast with a bit of pepper........... outstanding
santhmoore
Posts: 62
Date Joined: 01/04/11
Gutted, scaled & cooked
Gutted, scaled & cooked whole on the barbie with a bit of salt & pepper.
Dale
Posts: 7930
Date Joined: 13/09/05
Yes, same as most above, keep
Yes, same as most above, keep it nice and simple, fillet up and lightly fry until crispy around the edges, definately one of my favorite fish to eat when very fresh.
Cheers
Dale
"Just because you are a Character, Doesn't mean you have Character."
Mr Wolf
Wen
Posts: 49
Date Joined: 21/10/10
i liked them smoked
if they are smallish, smoking is the most convenient as you dont have to scale..
otherwise fillet, crumb and fry is also good...try using those japanese (panko) breadcrumbs...works quite well
Spicey
Posts: 220
Date Joined: 17/01/11
Pickled. We have been using
Pickled. We have been using the smaller ones to make rollmops. They come up great after 10-14 days in the jar.
sea-kem
Posts: 15247
Date Joined: 30/11/09
Funny you say that Wen we had
Funny you say that Wen we had some fish in Panko crumbs the other night .....excellent.
Love the West!
kinga86
Posts: 287
Date Joined: 16/10/08
Fillets dusted in flour and
Fillets dusted in flour and straight into a frypan with some olive oil and butter. Smoked is also damn tasty :)
3315B
Posts: 56
Date Joined: 18/02/11
Best bit
When you can get it, the Herring roe, very quick fry and yum.
Dont try it with Spanish mac----- yuck
ernie
Spinnerak
Posts: 521
Date Joined: 03/04/10
Smoked is deffinitely the way
Smoked is deffinitely the way to go, have it at our neighbours house sometimes, Mmmm.
Pan fried works fine though
Subway cookie is the best burley
roberta
Posts: 2773
Date Joined: 08/07/08
Ugh
only good for bait, toooooooooo oily for me, but old fart likes them filleted fried in butter then on some nice buttered fresh bread, with salt/pepper
Love herrings as roll mops eat them till the cows come home or smoked then pickled yummo
Ginger Tablets Rock
carnarvonite
Posts: 8707
Date Joined: 24/07/07
ALA Natural
Straight out of the water and on to a hot plate, no cleaning or scaling.
The guts shrivels up in to a little ball and the scales lift off when its cooked, beautiful, and once you've tried it all the other ways turn to crap in comparison
UncutTriggerInWA
Posts: 2692
Date Joined: 05/09/08
Anyway so long as they are fresh
I have a preference for smoking but Herring are such a good fish all of the above suggestions work. This time of year the quality is fantastic.
Vince.
Work smart and fish often.
Member and die-hard supporter of the mighty West Coast Eagles.
Maccatak
Posts: 29
Date Joined: 30/07/09
As above but try mixing in
As above but try mixing in some parmesan cheese in with the breadcrumbs... I havent caught any herring for a while, tomorrow is the day for a feed of them now that I have read this.
Maccatak
Posts: 29
Date Joined: 30/07/09
As above but try mixing in
As above but try mixing in some parmesan cheese in with the breadcrumbs... I havent caught any herring for a while, tomorrow is the day for a feed of them now that I have read this.