Why We Love Herring Fish Recipes
This grilled herring fish recipe has a subtle flavour that pairs well with various fresh herbs, notably basil.
What kinds of dishes can you make with herring?
Fresh herrings are delicious grilled or fried, typically with a coating of oats, which absorbs some of the oil that would otherwise be wasted and is beneficial to our health. With our simple fish recipes, you can make a delicious dinner in no time. Fish and chips, a family-friendly pie, or crowd-pleasing tacos are all excellent options. What is the best fish to eat? Depends what your taste is.
Four × 225g/8oz gutted herring fillets or 4 x 75g/3oz herring filletsFour tbsp extra-virgin olive oilTwo tbsp mustard (whole grain)Basil, huge bunch, roughly rippedOne tsp honey (clear)One lemon, zest and juice grated
Raise the temperature of the grill to its highest level. Remove any loose scales by rinsing the fish under cold running water. Season lightly with a bit of oil and a light brushing of salt and pepper. Cook for 6-8 minutes, or until the eye is white, the skin is thoroughly browned, and the meat is firm and opaque.
Meanwhile, season the dressing by whisking together the mustard, basil, honey, lemon zest and juice, and remaining oil in a small dish. Serve the fish with the sauce after it has finished cooking.
Lime pepper-crusted fried herring fillets
For me, the modest herring, historically considered a poor man’s diet, is a wonderful delicacy, with all the bold flavours of fresh sardines but much more luscious flesh. They can now be purchased, boned and filleted and cooked in a matter of minutes. The lime and pepper crust has a pleasant aroma and a subtle crunch to it. Before you start eating, squirt a bunch of lime juice over the top to cut through the richness.
Two fillets of herring, each weighing 6-7 oz (175-200 g)Two limesOne rounded teaspoon of peppercorns (whole)One dessertspoon ordinary flour, roundedTwo tablespoons extra virgin olive oilSea salt from
First, use a pestle and mortar to grind the peppercorns – not too finely, so they retain some grain. Then grate half of the lime zest and add it to the peppercorns, followed by the flour. Combine all of the ingredients and spread them out on a flat platter. Using kitchen paper, dry the herrings and coat the flesh side with the flour-pepper mixture. Press the fish firmly into the batter to ensure a nice coating.
Heat the oil in your largest giant frying pan until its smoking hot, then cook the herring’s flesh-side down for roughly 2-3 minutes. Lift the edge with a fish slice to peep — it should be golden. Then flip the fish and cook for another 2 minutes before draining on crumpled silicone paper (baking parchment) before serving. Serve with crushed salt, the rest of the lime zest, and quartered limes to squeeze over the top.
Herrings stuffed with capers
Four gutted herrings (about 8 oz/225 g each)One oz. butter (25 g)
To make the stuffing, combine:
Fresh white breadcrumbs, 3 oz (75 g)
One teaspoon powdered mustard
Three tablespoons parsley, finely chopped
One lemon zest, finely grated
1/2 lemon juice
One tablespoon capers, washed, drained, and diced.
One oz. butter (25 g)One finely chopped medium onion
Salt and black pepper, freshly milled
Make the stuffing – in a large mixing bowl, combine the breadcrumbs, mustard powder, parsley, lemon zest and juice, and capers. Melt the butter in a pan and soften the onion for 10 minutes over low heat before adding it to the breadcrumb mixture with its buttery juices and sprinkling with salt and freshly ground black pepper.
Coat a quarter of the stuffing down one side of each herring and fold the other side back to its original form. Tie a short length of string around each fish in three places to keep while the herrings are cooking to keep the stuffing in. Arrange the fish in the buttered baking dish, top each with a knob of butter, and bake for 15 minutes, basting once with the buttery juice.