Brathering (Fried Pickled Herring Fillets)
Why this recipe works
- Classic preparation: Frying the herring before pickling gives the dish its recognisable combination of savoury fish, light coating and sharp brine.
- Clean sweet-sour balance: Sugar softens the vinegar’s edge, while onion, bay and peppercorns make the brine rounded rather than harsh.
- Improves as it rests: Chilling gives the fried fish time to absorb the spiced vinegar, so the flavour becomes more integrated before serving.
Get the most out of this recipe
Timing notes
- Allow time for the brine to work: The herring is best after at least 2 hours in the fridge, when the vinegar, onion and spices have had time to flavour the fish.
- Serve chilled or gently tempered: Serve straight from the fridge, or let it stand briefly at room temperature so the flavour feels less muted.
Texture tips
- Keep the flour coating light: Shake off excess flour before frying; a thin coating gives the fish structure without turning heavy once it meets the brine.
- Cool briefly before pickling: Letting the fried fish stand for a few minutes before adding the warm brine helps the pieces stay neater.
Ingredient notes
- Choose fresh herring fillets: Use good-quality herring fillets and pat them dry thoroughly before flouring so they fry evenly.
- Adjust the vinegar character: White wine vinegar gives a clean tang; apple cider vinegar can be used for a softer, fruitier finish.
Serving ideas
- Serve with potatoes: Boiled potatoes are a classic partner, absorbing the brine and balancing the sharpness of the fish.
- Add bread for a simpler meal: Crusty bread works well for spooning up the onions and a little of the spiced vinegar.
Equipment you'll need
Ingredients
Instructions
- Peel the onion, halve it, then slice into thin half-moons. Put the vinegar, sugar, salt, bay leaves and peppercorns into a saucepan and bring to a gentle simmer, stirring to dissolve the sugar. Add the onion and simmer for 2 minutes, then take off the heat.
- Pat the herring dry and cut into serving-size pieces if needed. Put the flour on a plate and lightly coat the fish on both sides, shaking off any excess. Heat the sunflower oil in a frying pan over medium-high heat.
- Fry the herring in batches for 2 to 3 minutes per side until lightly golden and just cooked through. Transfer the fish to a shallow dish in a single layer as you go. Pour the warm vinegar brine with the onions over the fish, making sure the onions are spread evenly.
- Let the dish cool to room temperature, then cover and chill until the flavours develop. Serve chilled or at room temperature with plenty of the onions and a little of the brine spooned over. For best flavour, wait at least 2 hours before serving.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the vinegar brine at a gentle simmer, not a hard boil, so the onion stays lightly crisp and the flavour remains clean.
- For neat pieces, let the fried fish cool for 5 minutes before adding the warm brine so the coating stays intact.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the herring is cooked through and keep it properly chilled.
Substitutions
- Replace White wine vinegar with Apple cider vinegar for a rounder, fruitier tang.
- Replace Sunflower oil with Rapeseed oil for frying.
Storage
- Refrigerate up to 3 days
- Store covered in the fridge with the fish submerged in the brine. Serve cold, or let it sit at room temperature for 15 to 20 minutes before serving; do not reheat.
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Recipe overview
- Servings: 3 servings
- Total time: 3h (35min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Fish Gluten Wheat
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