I coat them, fry them, and then put them in the brine. This Christmas Eve snack is in demand

Fish on the Christmas Eve table have a symbolic meaning, but they are also a source of great culinary pleasure with many nutritional values.

In one dish you get:

• a natural source of omega-3 fatty acids, which support the functioning of the circulatory system and concentration,
• a large dose of vitamin D, especially important in winter,
• protein with high digestibility,
• minerals such as iodine or selenium,
• long durability – the marinade allows you to store the dish for several days without losing quality.

Thanks to this, herring supports the body in times when immunity is put to the test. This is an idea for a snack that suits both Christmas Eve menu, as well as family meetings, New Year’s Eve and carnival parties. Once you try this recipe, you’ll come back to it all year round.

What is of great importance in this provision is that which herring fillets you will choose. Unfortunately, lower quality ones will negatively affect the effect of the dish, so it is best to choose:

• fresh or frozen fillets without spine,
• matias fillets after soaking in water to reduce saltiness,
• herrings without skin – you can, but the version with skin is more aromatic and does not fall into pieces when frying.

If you buy salted herring, soak them in cold water for at least a few hours, changing the water 2-3 times. This will allow you to achieve the perfect balance of flavors.

Ingredients:

• 8 herring fillets,
• 150 g of wheat flour,
• frying oil,
• 3 large onions,
• liter of water,
• 500 ml of vinegar,
• 100 g sugar,
• a spoon of salt,
• 6 bay leaves,
• a teaspoon of peppercorns,
• 1/2 teaspoon of allspice,
• 2 cloves (optional).

Preparation:

1. Coat the dried fillets in flour and fry in hot oil until lightly browned. Before frying, the fillets should be coated in flour and fried over moderate heat, turning carefully, until golden brown. After frying, placing them on kitchen paper improves the structure and allows the marinade to penetrate the fish evenly.
2. Prepare the marinade: boil water with vinegar (spirit, wine or apple), onion and spices. The vinegar marinade with onion, spices and sugar gives the herrings a distinct, slightly sour taste, which develops during marinating. After boiling for a short time, it must cool down so as not to destroy the structure of the fried fillets in the jars.
3. Place the herrings in a dish or jars and pour the cooled brine over them.
4. Cover and refrigerate for at least 24 hours.

You can try your dish for the first time the next day, but the greatest depth of flavor will be achieved after 48-72 hours. Stored in the cold, they will last up to a week, although there is rarely anything left for later.

Source: Terazgotuje.pl