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Fried Salt Herring

6 Salt herring
Milk; for soaking
3/4 c Dry white wine
3 Egg yolks
1 c Flour
1/2 c Butter


Freshen salt herring with milk: clean and wash herring and soak overnight. Dry with paper towel. Combine wine and egg yolks and beat until blended. Add flour gradually until a smooth batter is formed [ like a medium pancake batter]. Dip fish in batter; heat buuter in a large heavy skillet until foaming subsides. Add herring and fry over moderate heat, turning once, until golden brown on both sides, 12-15 min.

Serve with sauerkraut, boiled potatoes and onion rings.


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