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The brathering diary of shade dumsolo rock in the hall 2010 live
Brathering (/ˈbrɑːtˌheɪrɪŋ/ listen ; English: ″fried herring″) is a simple and traditional German dish of fried, marinated herring. It is typical for the cuisine in northern Germany either for lunch or as a snack at fast food stands or take-out restaurants.
Contents
- The brathering diary of shade dumsolo rock in the hall 2010 live
- The brathering sunrise lover rock in the hall 2010 live
- Preparation of the herrings
- Typical servings
- Trivia
- Literature
- References
The brathering sunrise lover rock in the hall 2010 live
Preparation of the herrings
Usually, the green (i.e., fresh) herrings with the heads and guts removed are either breaded or simply turned in flour, then fried, and finally pickled in a marinade of white vinegar and briefly boiled water, onion, salt, spices like pepper, bay leaves, mustard seeds, and a little sugar. The thin bones of the green herring are partially dissolved in the marinade, so that they hardly interfere with eating.
If refrigerated, fried herrings may be preserved for up to two weeks. Brathering is also available as a commercial product in cans.
Typical servings
Brathering itself is served well pervaded and cold, together with warm fried potatoes (Bratkartoffeln) or cold potato salad (Kartoffelsalat).
Sometimes, Brathering is also offered as part of fish sandwiches (Fischbrötchen).
Trivia
