10 large, fresh herrings (about 3 lb or 1 ½ kg)
3-4 oz (100 g) butter
Ground black pepper
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.