📝 About This Recipe
A cornerstone of Hanseatic culinary tradition, Bratheringsfilet represents the perfect marriage of rustic frying and delicate pickling. Fresh herring fillets are dusted in rye flour, fried until golden-crisp, and then submerged in a fragrant, sweet-and-sour vinegar brine infused with onions and warming spices. This dish is a nostalgic journey to the windy coasts of the Baltic Sea, offering a complex balance of acidity, crunch, and the rich, oily goodness of premium fish.
🥗 Ingredients
The Fish
- 800 grams Fresh Herring Fillets (cleaned, scaled, and skin-on)
- 100 grams Rye Flour (for dredging; provides a characteristic nutty crust)
- 1 teaspoon Salt (to season the flour)
- 1/2 teaspoon Black Pepper (freshly ground)
- 4-5 tablespoons Clarified Butter or Vegetable Oil (for frying)
The Pickling Brine (Sud)
- 250 ml White Wine Vinegar (6% acidity is ideal)
- 350 ml Water
- 3-4 tablespoons Sugar (adjust to balance the acidity)
- 2 medium Red Onions (peeled and sliced into thin rings)
- 3 pieces Bay Leaves (dried)
- 5 pieces Allspice Berries (slightly crushed)
- 1 tablespoon Mustard Seeds (yellow seeds)
- 1 teaspoon Black Peppercorns (whole)
- 1 small Carrot (peeled and sliced into very thin rounds)
- 1 teaspoon Salt (for the brine)
👨🍳 Instructions
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1
Begin by preparing the brine. In a medium stainless steel saucepan, combine the water, white wine vinegar, sugar, salt, bay leaves, allspice, mustard seeds, and peppercorns.
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2
Bring the mixture to a boil. Once boiling, add the sliced red onions and carrots. Simmer gently for 3-5 minutes until the onions are slightly softened but still retain some bite.
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3
Remove the brine from the heat and let it cool to room temperature. It is crucial that the brine is not boiling hot when poured over the fish later, to prevent the fish from falling apart.
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4
Rinse the herring fillets under cold running water and pat them thoroughly dry with paper towels. Dry fish is essential for a crispy crust.
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5
In a shallow dish, mix the rye flour with salt and freshly ground black pepper.
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6
Dredge each herring fillet in the flour mixture, pressing gently so the flour adheres. Shake off any excess flour.
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7
Heat the clarified butter or oil in a large non-stick skillet over medium-high heat. You want the oil shimmering but not smoking.
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8
Place the fillets in the pan, skin-side down first. Fry for about 2-3 minutes per side until they are golden brown and crispy. Work in batches to avoid overcrowding the pan.
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9
Transfer the fried fillets to a paper-towel-lined plate for just a minute to drain any excess oil.
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10
Find a deep ceramic or glass dish (avoid reactive metals) and layer the warm fried fillets inside.
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11
Pour the cooled brine, along with all the onions and spices, over the fish until they are completely submerged.
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12
Cover the dish tightly with plastic wrap or a lid and place it in the refrigerator. Let the flavors develop for at least 24 hours, though 48 hours is even better.
💡 Chef's Tips
Always use fresh herring rather than frozen if possible for the best texture. Rye flour is the secret to the authentic German taste; it creates a heartier crust than wheat flour. Ensure the fish is completely submerged in the brine to prevent spoilage and ensure even pickling. If you prefer a milder taste, you can swap half of the white wine vinegar for apple cider vinegar. Don't discard the onions from the brine; they become a delicious, tangy condiment for the fish.
🍽️ Serving Suggestions
Serve chilled alongside warm 'Bratkartoffeln' (German fried potatoes) with bacon and onions. A side of creamy cucumber salad (Gurkensalat) provides a refreshing contrast to the acidity. Pair with a crisp, cold Northern German Pilsner or a dry Riesling. Enjoy it on a thick slice of buttered dark sourdough rye bread for a classic 'Abendbrot'. Garnish with fresh dill and extra lemon wedges just before serving.