Location: BUIDB: "Thats a great shot of a pier from the beach."
Although the fish can be fried whole, for this, I prefer fillets.
1 cup cheap beer, flat and at room temperature
1 cup flour
1 beaten egg
Whatever cooking oil you prefer
Heat oil in a heavy pot to 375
Whisk together the beer, flour and egg in a bowl; doesn't have to be smooth and don't overdo it.
Let it sit for 5 minutes.
Dip the fillets in the batter, letting excess drain back in bowl (I like to use bamboo chopsticks for this.)
Place in oil--don't crowd the pot. Fry until golden brown, turning over if necessary. Remove with tongs and let drain on racks lined with paper towels.
Incidentally, you can use the same batter for mussels tempura, etc.
This website gives you recipes for two dipping sauces, neither of which were to my taste; but when I mixed the two sauces, to me, it was more palatable:
I watched my friend do this; I tried this at home and devised this:
Herring Roe, the Eggs
Carefully rinse the pairs of roe, leaving the sac intact.
In a non-aluminum container, place a layer of kosher salt. Lay the roe on the salt, not touching each other and cover with another layer of salt--doesn't have to be a thick layer; repeat and end with layer of salt.
Let sit in fridge 24 hours.
Remove from dish, rinse thoroughly to remove salt (peeling off the roe sac helps) dress with a blend of soy sauce, sugar and vinegar.
Herring Roe, the Milt
Before you all gag or get all silly on me, I didn't think I would like it at all; much to my surprise, both hubby and I enjoyed it; it's kinda like a fishy egg yolk.
Remove the pairs of roe from the male herring and clean thoroughly.
Dredge in flour, seasoned cornmeal or bread crumbs.
In a cast iron skillet, lightly coat the bottom with butter and/or oil (I like to use half oil, half butter).
Pan fry the roe, turning carefully.
Serve on toast, crackers, or over rice.
Herring Prepared Saba Style
My friend also suggested making the herring the same way as saba is served in sushi bars; this website gave me some direction, http://thejanechannel.com/2011/05/12/shime-saba/.
This is how I synthesized and adapted saba style herring:
Layer your filets in kosher salt several hours minimum, 24 hours maximum.
Rinse well in cold water, removing as much of the salt as possible.
Place in non-aluminum container and cover the filets with rice vinegar.
Let marinate several hours.
Rinse and peel away whatever skin you can (or not).
By golly, it does have the taste and texture of saba.
Hope someone enjoys these recipes.
If pictures will help, I will try to post tomorrow or by the end of the week.
My Absolutely Adorable @$$!