Fried herring

Yield: 1 servings

Measure Ingredient
4 \N Salt herring fillets
⅓ cup Dry bread crumbs
¼ cup Flour
1 \N Egg
2 tablespoons Light cream
4 tablespoons Unsalted butter

Soak the herring in water to cover overnight. Change the water once.

Drain. Mix the bread crumbs and flour on a piece of waxed paper.

Beat the egg and cream together in a shallow bowl. Dip the herring in the bread-crumb mixture, the egg mixture and then again in the bread-crumb mixture. Melt 2 tablespoons butter in a skillet. Brown the herring on both sides, adding butter as needed. Serves 4 to 6.

Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44Aon 03-08-1995 Recipe By : Jennie Grossinger - "The Art Of Jewish

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