Stekt Strömming — Crisp Herring Fillets with Dill Mash

Ingredients

• 1 lb Herring Fillets, butterflied
• ¾ cup rye flour or fine breadcrumbs
• 1 egg, beaten
• 1½ lb potatoes, peeled and cubed
• ½ cup warm milk
• 5 tbsp butter
• 3 tbsp chopped dill
• 2 tbsp lingonberry jam, for serving
• Salt and black pepper

Method

1. Boil the potatoes in salted water until they surrender to a fork, 18 minutes. Drain, steam dry, then mash with the warm milk, 2 tbsp of the butter, most of the dill, salt, and pepper.
2. Season the Herring Fillets on both sides, dip in the beaten egg, and press firmly into the rye flour so it actually sticks.
3. Melt 2 tbsp butter in a skillet over medium-high until it foams and the foam subsides — that is your window.
4. Fry the fish in a single uncrowded layer, 2–3 minutes per side, until the crust is nut-brown and the flesh is opaque at 145°F (63°C).
5. Brown the last butter in the empty pan for 30 seconds, pour it over the fish, and serve on the dill mash with lingonberry jam alongside.