Fried Herring Fillets with a Lime Pepper Crust
For me the humble herring, once the food of the poor, is a great delicacy with all the gutsy flavours of fresh sardines but lots more juicy flesh. Now they can be bought boned and filleted and are cooked in moments. The lime and pepper crust is fragrant and slightly crunchy. Squeeze lots of lime juice over before you start eating – it cuts through the richness perfectly.
|2 herring fillets weighing 6-7 oz (175-200 g) each|
|1 rounded teaspoon whole mixed peppercorns|
|1 rounded dessertspoon plain flour|
|2 tablespoons olive oil|
|Maldon sea salt|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
First of all crush the peppercorns with a pestle and mortar – not too fine, so they still have some texture. Then grate the zest of the limes and add half of it to the peppercorns, then add the flour. Mix them all together and spread the mixture out on a flat plate. Wipe the herrings dry with kitchen paper and coat the flesh side with the flour-pepper mixture. Press the fish well in to give it a good coating – anything left on the plate can be used to dust the skin side lightly.
Now in your largest frying pan, heat the oil until it is very hot and fry the herrings flesh-side down for about 2-3 minutes. Have a peek by lifting up the edge with a fish slice – it should be golden. Then turn the fish over on to the other side and give it another 2 minutes, and drain on crumpled silicone paper (baking parchment) before serving. Serve sprinkled with crushed salt, the rest of the lime zest and the limes cut into quarters to squeeze over.
_This recipe is taken from Delia Smith's Winter Collection and The Delia Collection: Fish_.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Cheap, nutritious and packed with flavour, the humble herring deserves wider recognition, according to Delia. This recipe shows off its tasty potential really well.
Most Popular recipes
Flavours of France plus win Le Creuset cookware
Help - Jam makers
12 Dec 2013 21:34
12 Dec 2013 18:22
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
12 Dec 2013 21:22
06 Dec 2013 09:54
11 Dec 2013 16:30
05 Dec 2013 16:54