Preparation:
Clean and soak herring 24 hours in cold water, changing water 2 or 3 times. Remove skin and bones. Chop fillets fine. Saute onions in butter until well browned. ADd onions, pepper, thyme and bread soaked in water and squeeze dry. Chop ingredients until well blended. Shape into small parts. Dip in flour and fry in hot oil until brown and crisp.
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