📝 About This Recipe
A cornerstone of Hanseatic culinary tradition, Brathering transforms humble fresh herring into a gourmet delicacy through a two-step process of golden frying and slow marinating. The contrast between the crispy, flour-dusted crust and the sharp, aromatic vinegar brine creates a complex flavor profile that is both refreshing and deeply savory. This dish is a celebration of coastal German heritage, traditionally prepared in large batches to be enjoyed cold with warm, buttery potatoes.
🥗 Ingredients
The Fish
- 8 pieces Fresh Green Herring (cleaned, gutted, and heads removed; tails left on)
- 1 cup All-purpose Flour (for dredging)
- 1 teaspoon Salt (to season the flour)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4-5 tablespoons Clarified Butter or Vegetable Oil (for high-heat frying)
The Pickling Brine (Sud)
- 1.5 cups White Wine Vinegar (5% acidity is ideal)
- 2 cups Water
- 3-4 tablespoons Granulated Sugar (adjust to balance the acidity)
- 2 large Yellow Onions (peeled and sliced into thin rings)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Mustard Seeds (whole)
- 5-6 pieces Allspice Berries (whole)
- 1 teaspoon Black Peppercorns (whole)
- 3-4 pieces Juniper Berries (lightly crushed)
- 1 small Carrot (peeled and sliced into thin rounds)
- 1 tablespoon Salt (for the brine)
👨🍳 Instructions
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1
Rinse the cleaned herrings thoroughly under cold running water and pat them extremely dry with paper towels. Dry skin is the secret to a crispy crust.
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2
In a shallow dish, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
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3
Dredge each herring in the flour mixture, ensuring the inside cavity and both sides are well coated. Shake off any excess flour gently.
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4
Heat the clarified butter or oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
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5
Fry the herring in batches (do not crowd the pan) for about 3-4 minutes per side until they are deep golden brown and crispy. Transfer to a paper-towel-lined plate to drain and cool slightly.
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6
While the fish cools, prepare the brine. In a medium stainless steel saucepan, combine the water, vinegar, sugar, salt, mustard seeds, allspice, peppercorns, juniper berries, and bay leaves.
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7
Bring the liquid to a boil, then add the onion rings and carrot slices. Reduce heat and simmer for 5 minutes to soften the vegetables and infuse the spices.
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8
Taste the brine; it should be punchy but balanced. Add a little more sugar if the vinegar is too sharp.
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9
Place the fried herrings in a single layer (or slightly overlapping) in a glass or ceramic dish with high sides. Avoid reactive metal pans.
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10
Carefully pour the hot brine—including all the onions and spices—over the fish until they are completely submerged.
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11
Allow the dish to cool to room temperature on the counter.
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12
Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 24 hours, though 48 hours is preferred for the bones to soften and the flavors to fully penetrate.
💡 Chef's Tips
Always use 'Green Herring' (fresh, un-salted, and un-smoked) for this recipe; frozen is fine if thawed and dried properly. Don't skip the sugar in the brine; it's essential to balance the high acidity of the vinegar and create the characteristic 'sweet-and-sour' German profile. Ensure the fish is completely submerged in the liquid; if you need more volume, add a bit more 1:1 water/vinegar mix. The long marinating time actually helps soften the small pin bones of the herring, making them safe and easy to eat. Use a glass or porcelain container for pickling, as the vinegar can react with aluminum or cheap stainless steel, imparting a metallic taste.
🍽️ Serving Suggestions
Serve cold with warm 'Bratkartoffeln' (German fried potatoes with bacon and onions). A side of creamy cucumber salad with dill provides a refreshing contrast to the acidic fish. Enjoy with a thick slice of buttered dark rye bread (Schwarzbrot). Pair with a crisp Northern German Pilsner or a dry Riesling to cut through the richness of the fried fish. Garnish with the pickled onions from the brine and a sprig of fresh parsley before serving.