Marinated Fried Herring

A popular dish from northern Germany made of fried fresh herrings that marinate for several days before serving. Serve with fried potatoes.
Course Entree
Cuisine Bremen, Hamburg, Lübeck, Mecklenburg-Vorpommern
Keyword Herring, Lent
Region Mecklenburg-Vorpommern


  • 4 fresh herrings ready to be cooked
  • salt and pepper
  • 1 tbsp sugar
  • flour
  • butter or oil for frying
  • 1 cup red wine vinegar
  • 1 cup vegetable broth
  • 2 bay leaves
  • 3 cloves
  • 10 black peppercorns
  • 1 tbsp mustard seeds
  • 8 oz jar mixed pickles drained
  • 8 oz jar cocktail onions
  • 4 hot chilies


  • Salt and pepper the herrings and coat them with flour.
  • Heat the butter/oil in a frying pan and fry the herrings golden brown. Let them drain on paper towels.
  • Combine vinegar, vegetable broth, spices and sugar in a pot and boil. Let it cool off. Put the herrings in a bowl, add the well-drained and sliced mixed pickles, cocktail onions and chilies and cover with the broth.
  • Store covered in a refrigerator for several days. Serve with fried potatoes.
Recipe courtesy of The German National Tourist Office

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