Entree: Sweden – Norrland / North Sweden – Stekt Strömming (Pan-fried Baltic herring fillets, traditionally breaded and served with potatoes and lingonberry)

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 25 min

Cook 25 min

Total 50 min

Ingredients

- 12 small herring fillets, approx. 1 lb (450 g) total, pin-boned and rinsed
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) fine breadcrumbs or crushed rye crispbread
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground white or black pepper
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced — about 2 cups (300 g)
- 2 lbs (900 g) small new potatoes or waxy potatoes, scrubbed (for boiling)
- 3 tbsp (45 ml) white vinegar (for potatoes, optional)
- 1/2 cup (120 g) lingonberry jam or preserved lingonberries
- Fresh dill for garnish (optional)

Instructions

1. Prepare potatoes: place potatoes in a pot, cover with cold water, add 1 tsp (5 g) salt and 3 tbsp (45 ml) vinegar if using; bring to a boil and simmer until tender, 15–20 minutes. Drain and keep warm.
2. Bread the fillets: mix flour, salt, and pepper on a plate. On another plate combine breadcrumbs. Pat fillets dry; dredge each fillet first in flour mixture, shaking off excess, then press lightly into breadcrumbs to coat.
3. Fry the onions: heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil in a skillet over medium heat. Add sliced onions and cook slowly until golden and caramelized, about 12–15 minutes. Remove and keep warm.
4. Fry the herring: in a clean large skillet, heat remaining 2 tbsp (30 ml) butter and 1 tbsp (15 ml) oil over medium-high heat. Fry breaded fillets in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a plate lined with paper towel.
5. Assemble and serve: arrange boiled potatoes, fried herring, and caramelized onions on plates or a serving platter. Serve with lingonberry jam on the side and garnish with dill if desired. Traditional accompaniments include crispbread or pickled cucumbers.