Herring or Mackarel Pancakes

Herring or Mackarel Pancakes Recipe from Romania

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Herring or mackerel pancakes are a traditional dish that originated in Northern Europe, particularly in countries like Sweden, Finland, and Russia. These savory pancakes are made with fresh herring or mackerel, mixed with onions, herbs, and bread crumbs, then fried to perfection. They are a delicious and unique way to enjoy fish in pancake form.

History

Herring or mackerel pancakes have been a popular dish in Northern Europe for centuries. Fish has always been a staple in the diet of people living in coastal regions, and this recipe was a creative way to enjoy fish in a different form. The combination of fish, onions, and herbs in a pancake batter was a simple yet flavorful way to make a satisfying meal.

Ingredients

2 herrings
1 egg
2 crustless slices of white bread
1 onion
1 tbsp of parsley and dill
2 tbsp of oil
bread crumbs

How to prepare

Wash the fish thoroughly, make a lengthwise slit, and soak in tepid water for 5 – 6 hours.
Remove the fish from the water and carefully remove all the skin and bones.
Grind the fish together with the raw onion and the bread soaked in milk or water, then squeeze out any excess liquid.
Combine the fish mixture with the egg, parsley, and dill to make pancakes.
Coat the pancakes with bread crumbs and fry them in hot oil.
Serve the pancakes hot.

Variations

Substitute mackerel for herring for a different flavor profile.
Add chopped herbs like parsley, chives, or cilantro for extra freshness.
Mix in some grated cheese for a cheesy twist on the traditional recipe.

Cooking Tips & Tricks

Soaking the fish in tepid water helps to remove any excess salt and soften the flesh for easier grinding.

- Make sure to remove all the skin and bones from the fish before grinding to ensure a smooth pancake batter.

- Adding bread soaked in milk or water helps to bind the pancake mixture together and adds a nice texture.

- Coating the pancakes in bread crumbs before frying gives them a crispy exterior and adds a nice crunch.

Serving Suggestions

Herring or mackerel pancakes can be served with a side salad, pickled vegetables, or a dollop of sour cream for a complete meal. They are also delicious on their own as a snack or appetizer.

Cooking Techniques

Grinding the fish, onions, and bread together helps to create a smooth pancake batter.

- Coating the pancakes in bread crumbs before frying gives them a crispy texture.

- Frying the pancakes in hot oil ensures they cook evenly and develop a golden brown crust.

Ingredient Substitutions

Use canned herring or mackerel if fresh fish is not available.

- Substitute breadcrumbs for crushed crackers or panko for a different texture.

- Use shallots or scallions instead of onions for a milder flavor.

Make Ahead Tips

The pancake batter can be prepared in advance and stored in the refrigerator for up to 24 hours. Fry the pancakes just before serving for the best results.

Presentation Ideas

Serve the herring or mackerel pancakes on a platter with a garnish of fresh herbs and a wedge of lemon for a beautiful presentation. You can also stack the pancakes on top of each other for a more elegant look.

Pairing Recommendations

Herring or mackerel pancakes pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. They also go well with a cold beer or a glass of sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Leftover herring or mackerel pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of herring or mackerel pancakes contains approximately 250 calories.

Carbohydrates

Each serving of herring or mackerel pancakes contains approximately 15 grams of carbohydrates.

Fats

Each serving of herring or mackerel pancakes contains approximately 10 grams of fats.

Proteins

Each serving of herring or mackerel pancakes contains approximately 20 grams of proteins.

Vitamins and minerals

Herring and mackerel are rich in omega-3 fatty acids, vitamin D, and B vitamins, which are essential for overall health and well-being.

Alergens

This recipe contains fish, eggs, and gluten from the bread crumbs, which may be allergens for some individuals.

Summary

Herring or mackerel pancakes are a nutritious and protein-rich dish that is also high in healthy fats and vitamins. They make a satisfying and delicious meal that is perfect for any time of day.

Summary

Herring or mackerel pancakes are a delicious and unique way to enjoy fish in pancake form. This traditional dish is packed with flavor and nutrients, making it a satisfying and nutritious meal for any occasion. Try making these savory pancakes for your next meal and enjoy a taste of Northern European cuisine.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Herring Pancakes. It was many years ago, when I was just a young girl living in a small fishing village by the sea. My grandmother, a skilled fisherman's wife, had always been the one to prepare the delicious seafood dishes that we enjoyed so much. But one day, as I watched her in the kitchen, I knew I wanted to learn how to cook like her.

I asked my grandmother if she would teach me how to make one of her famous fish recipes, and she smiled and agreed. She told me that the secret to making the perfect Herring Pancakes was in the fresh fish and the delicate balance of flavors in the batter.

We set out early the next morning to the bustling fish market, where fishermen were unloading their catch of the day. My grandmother carefully selected the freshest herring and mackerel, and we headed back home to start our cooking lesson.

In the kitchen, my grandmother showed me how to clean and fillet the fish, removing the bones and skin with expert precision. She then mixed together the flour, eggs, milk, and a pinch of salt to create a smooth batter. To this, she added the finely chopped herring and mackerel, along with a generous handful of fresh herbs from her garden.

As she heated a skillet on the stove, my grandmother explained that the key to making perfect Herring Pancakes was to cook them slowly and evenly, allowing the fish to cook through without burning the delicate batter. She carefully spooned the mixture into the hot skillet, forming small pancakes that sizzled as they cooked.

The aroma of the fish and herbs filled the kitchen, and I could hardly contain my excitement as I watched the pancakes turn golden brown and crispy around the edges. My grandmother flipped them over with a practiced hand, and soon we were sitting down to a delicious meal of Herring Pancakes, served with a dollop of sour cream and a sprinkle of fresh dill.

The flavors of the sea mingled with the savory herbs and the creamy sour cream, creating a dish that was both comforting and satisfying. As I savored each bite, I knew that this recipe would become a cherished part of my own culinary repertoire.

Over the years, I have made Herring Pancakes many times, experimenting with different herbs and seasonings to create my own unique twist on my grandmother's recipe. I have shared this dish with friends and family, passing down the tradition of cooking with love and care that my grandmother instilled in me.

Each time I make Herring Pancakes, I am transported back to that day in the kitchen with my grandmother, learning the secrets of this beloved recipe. And as I sit down to enjoy a plate of crispy, savory pancakes, I am filled with gratitude for the gift of cooking that she passed down to me.