Fried Herrings Recipe

Take care the fish is well cleaned, without being split. Two or three

hours before cooking, lightly sprinkle with salt and pepper; when ready

to cook, wipe and flour the herrings. Have ready in the frying-pan as

much fat at the proper temperature as will cover the herrings. Cook

quickly at first, then moderate the heat slightly, and fry for ten to

twelve minutes, when they should be crisp and brown. When done, lay them

on a dish before the fire, in order that all fat and the fish-oil may

drain from them; with this precaution, fried herrings will be found more

digestible than otherwise they would be.

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