Fried Baltic herring fillet
4 servings
20 minutes
Fried sprat fillet is a dish filled with simplicity and elegance of taste. Sprat, tender and aromatic, acquires a crispy crust during frying while retaining its juiciness. The citrus pepper adds a special note that enriches the fish with a fresh lemon aroma, creating a subtle balance of salty and spicy. European cuisine has always valued minimalism in fish preparation, allowing natural flavors to fully unfold. This recipe is perfect for both a quick dinner and a festive table where simplicity turns into sophistication. It can be served with fresh vegetables, herbs, and a slice of lemon to enhance the refreshing effect of the dish. The ease of preparation makes it an excellent choice for seafood lovers wanting to enjoy the natural taste of quality fish.
1
We take the fillet, lay it on the board skin side up, lightly salt it with coarse salt, and then apply the secret ingredient: citrus pepper. This is a pepper infused with lemon aroma. I don't know how it's made; it's sold in any of our hypermarkets. It’s perfect for any fish.
- Herring: 300 g
- Salt: to taste
- Ground pepper mixture with lemon zest: 1 teaspoon
2
Flip the fillet onto its back and do everything again. Be careful with the salt! The fish is very delicate and absorbs everything you give.
- Salt: to taste
3
Pour oil into a hot skillet, place the fillet skin-side down and press lightly to prevent curling. Do not touch or flip the fish until almost cooked, about 3-4 minutes. Reduce the heat to medium, flip the fillet, and turn off the heat.
- Olive oil: to taste
4
We let the fish sit in the pan for 3-5 minutes.