Potted herrings

    50 min

    This recipe is from my mother in law in Belfast. She used to make this for me and I have now learned how to make this delicious dish. It's very similar to roll mops except that you cook them. It's a very easy, tasty and quick recipe. Must be eaten with crusty brown bread and butter, to mop up all the juices.


    Suffolk, England, UK
    5 people made this

    Serves: 2 

    • 2 fresh herrings
    • 2 to 3 tablespoons seasoned flour
    • 1 to 2 teaspoons butter
    • 300ml (1/2 pt) water
    • 300ml (1/2 pt) malt vinegar
    • 1 teaspoon black peppercorns

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 200 C / 180 C fan / Gas 6.
    2. Fillet and bone the herrings then coat on both sides with the seasoned flour. Roll each fillet up and secure in place with a cocktail stick.
    3. Melt the butter in a frying pan over a medium heat. Fry the fillets on both sides until lightly brown then transfer to a baking dish.
    4. In a jug, mix the water and vinegar together. Pour into the baking dish with the herring, but do not cover completely. Sprinkle over the peppercorns.
    5. Bake in the preheated oven for 30 minutes until the tops of the fish become crispy. Remove from the oven and serve.


    Serve 2 fillets per person and with crusty brown bread and butter.

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