Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Salt herring 3 Egg yolks
Milk; for soaking 1 c Flour
3/4 c Dry white wine 1/2 c Butter

Freshen salt herring with milk: clean and wash herring and soak
overnight. Dry with paper towel. Combine wine and egg yolks and beat
until blended. Add flour gradually until a smooth batter is formed [
like a medium pancake batter]. Dip fish in batter; heat butter in a
large heavy skillet until foaming subsides. Add herring and fry over
moderate heat, turning once, until golden brown on both sides, 12-15
min.

Serve with sauerkraut, boiled potatoes and onion rings. From: The
German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-06-95

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