Entree: Isle of Man – Spuds and Herrin

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) waxy potatoes (such as Yukon Gold or red potatoes), scrubbed
- 4 kippered herring fillets, approx. 3.5 oz (100 g) each
- 4 tbsp (60 g) unsalted butter
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 2 tbsp (30 ml) malt vinegar or malt-based splash vinegar
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) sea salt (use sparingly if herrin is very salty)
- 2 tbsp (30 ml) milk or cream (optional, for mashed spuds)
- 1 tbsp (15 ml) vegetable oil (for pan-frying herrin)

Show original ingredient measurements

- 2 lb (900 g) waxy potatoes (such as Yukon Gold or red potatoes), scrubbed
- 4 kippered herring fillets, approx. 3.5 oz (100 g) each
- 4 tbsp (60 g) unsalted butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 tbsp (30 ml) malt vinegar or malt-based splash vinegar
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) sea salt (use sparingly if herrin is very salty)
- 2 tbsp (30 ml) milk or cream (optional, for mashed spuds)
- 1 tbsp (15 ml) vegetable oil (for pan-frying herrin)

Instructions

1. Step 1: Place whole potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until tender when pierced, about 15–20 minutes depending on size. Drain and keep warm. If you prefer mashed spuds, mash with 2 tbsp (30 ml) milk or cream and 1 tbsp (15 g) butter; season lightly with salt and pepper.
2. Step 2: While potatoes cook, rinse kippered herring briefly under cold water to remove excess surface salt and pat dry. Heat 1 tbsp (15 ml) vegetable oil in a heavy skillet over medium heat. Add fillets skin-side down and fry until browned and heated through, about 2–3 minutes per side; remove and keep warm.
3. Step 3: In the same skillet, reduce heat to low and add 4 tbsp (60 g) butter. Add sliced onion and cook slowly, stirring occasionally, until soft and lightly caramelized, about 10–12 minutes. Stir in 2 tbsp (30 ml) malt vinegar and 1 tbsp (15 ml) lemon juice (if using) and cook 1–2 minutes to deglaze and slightly reduce.
4. Step 4: Taste the onion-butter for seasoning; add up to 1/2 tsp (2.5 g) sea salt only if necessary, and 1/2 tsp (2.5 g) black pepper. Stir in chopped parsley.
5. Step 5: To serve, divide boiled or mashed potatoes among 4 plates, top each portion with a kippered herring fillet, and spoon warm onion-butter and parsley over the top. Serve immediately with extra malt vinegar at the table if desired.