Herring Roe
Herring Roe are hugely under rated and rarely seen on menus and often not ever experienced. They are an absolute must before you kick the bucket. Soft in texture with a delicate smooth flavour. Most of our Herring Roe gets exported to Japan where its extremely popular and served salted.
Preparation time: 5 - 10 minutes Quantity: Serves 2 starter or side dish Cooking time: 4 - 6 minutes
Ingredients
200g / 8 oz herring roe
First Method -
2 tablespoons seasoned plain flour
Second Method -
1 tablespoon seasoned plain flour
1 small egg - beaten
Third Method -
3 tablespoons plain flour
pinch baking powder
1/2 teaspoon malt vinegar
seasoning
enough water to mix to a batter
Method
- Drain the roe or just shake out over the sink in your fingers
- Either use the 1st method by dipping in flour and shallow frying in hot olive oil, till a light brown on all sides
or
- For method 2 - dip in flour and then dip in egg and deep fry in hot oil till golden
or
- For method 3 - whisk the batter ingredients with enough water to form a medium thick batter, whipping cream consistency but not quite double cream
- Dip the roe in to the batter
- Shake of excess and
- Deep fry in hot oil until golden