Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Fresh herring or 2 tb Flour
-baby mackerel 1/2 c White wine or apple cider
Salt 1/2 c Fish or white stock
Flour Salt, pepper and cayenne
Corn oil; or butter or Lemon juice to taste
-bacon fat for frying 2 ts Sharp German mustard
Sauce: 1 ds Sugar
2 tb Butter 1/2 sm Dill pickle; minced [opt'l]
2 tb Onion; minced

Clean fish and remove heads. Remove centre bone but leave fish in one
piece, opened flat. Sprinkle lightly with salt and dredge in flour.
heat fat in a large heavy skillet and when hot, add fish. Fry slowly
turning once until both sides are golden brown, 15-20 min.

Melt butter in a saucepan. Saute onion until golden brown. Sprinkle
flour onto butter, stir and cook until flour turns medium brown. Pour
in liquids and whisk until smooth. Add salt, pepper, cayenne and
lemon juice, stir, cover and simmer 10 min. Add mustard, sugar and
pickle and simmer 5 min more.

Serve the fried fish with onion rings and Bavarian mustard sauce.
From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-06-95

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