Fried marinated herring

1. Clean and rinse the herrings, pat dry, season with salt and pepper and dredge in flour.

2. Fry them in plenty of hot oil for 4-5 minutes per side until golden and crisp, drain on kitchen paper and let cool.

3. For the marinade, bring the vinegar, water and sugar to the boil, add the onion rings, bay leaves, mustard seeds, juniper berries and allspice and simmer for 5 minutes.

4. Let the marinade cool completely.

5. Layer the herrings in a dish and pour the cold marinade over them so they are fully covered.

6. Cover and leave to mature in the fridge for at least 1-2 days; serve with onion rings, fried potatoes or bread.

Tip: After a day or two the marinade even softens the small bones - it's worth the wait.