(Stegte sild)
10 large, fresh herrings (about 3 lb or 1 ½ kg)
Rye-flour
3-4 oz (100 g) butter
Ground black pepper
Salt
3 lemons
Parsley or dill
Clean and scrape the herrings, rinse and dry with kitchen paper.
Fillet if desired, although they are tastier "on the bone".
Turn in seasoned rye-flour and fry in browned butter about 3-4 min. on each side until golden and crisp.
Serve with boiled potatoes sprinkled with parsley or dill, lemon boats and the remainder of the melted butter.