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Pan-Fried Herrings in Bacon Sauce with New Potatoes
A classic German favourite: crispy fried herrings served in a rich bacon sauce, accompanied by tender new potatoes. Ideal for a fuss-free, flavour-packed supper.
📖 What is it
A classic German favourite: crispy fried herrings served in a rich bacon sauce, accompanied by tender new potatoes. Ideal for a fuss-free, flavour-packed supper.
🛒 Ingredients
- ✓ 500 g waxy potatoes
- ✓ 1 large onion
- ✓ 150 g streaky bacon
- ✓ 2 tbsp plain flour
- ✓ 250 ml cold water
- ✓ Salt to taste
- ✓ 4 pan-fried herrings (pre-cooked and drained)
- ✓ 1 bunch flat-leaf parsley
📊 Nutritional Information
Pan-fried herrings are a true classic, winning hearts with their perfect pairing of savoury bacon and delicate fish. The bacon sauce lends a robust depth, while the new potatoes provide a gentle, comforting balance. This recipe shows you how to create a hearty, satisfying dish with just a handful of simple ingredients.
👨🍳 Preparation
- 1
Thoroughly wash the potatoes and boil them in salted water for about 20 minutes until tender. Drain and keep warm.
- 2
Peel and finely chop the onion. Cut the bacon into small cubes.
- 3
Heat a frying pan and gently render the bacon over medium heat until crisp.
- 4
Add the chopped onion to the bacon and sauté, stirring, until translucent and lightly golden.
- 5
Sprinkle the flour over the bacon and onions, stirring well to form a light brown roux.
- 6
Gradually pour in the cold water, stirring constantly to avoid lumps.
- 7
Simmer the sauce gently for about 10 minutes until it develops a rich brown colour. Season with salt to taste.
- 8
If the herrings aren’t already crispy, quickly fry them in a separate pan on both sides.
- 9
Wash, dry, and roughly chop the parsley.
- 10
Serve the herrings with the bacon sauce and new potatoes, garnished with parsley.
💡 Tips and Variations
- •
For a richer sauce, stir in a splash of cream to make it wonderfully smooth and indulgent.
- •
To achieve an extra silky sauce, whisk the roux while slowly adding the water to prevent any lumps.
- •
The bold flavour of the bacon is the star here, giving the dish its hearty character.
- •
For a vegetarian twist, swap the herrings for sautéed mushroom slices and replace the bacon with smoked tofu.
- •
Alternatively, use smoked tofu instead of bacon for a smoky depth without meat.
- •
A dash of apple cider vinegar in the sauce brightens the flavours and adds a lovely fresh note.
- •
To make it vegan and gluten-free, use gluten-free flour and substitute the bacon with smoked tempeh.
- •
The secret to this dish lies in gently cooking the bacon sauce to fully develop its rich aroma.
📦 Storage
Leftover bacon sauce and herrings can be stored covered in the fridge for up to two days. The potatoes are best enjoyed fresh but can be kept briefly and reheated if needed.
🍷 Pairing
This hearty dish pairs beautifully with a dry Riesling from the Mosel region, whose crisp acidity cuts through the richness of the bacon sauce. Alternatively, a fruity Silvaner from Franconia or an Italian Vermentino complements the fish and bacon combination nicely. For lovers of French wines, a chilled Sauvignon Blanc from the Loire Valley offers a lively freshness that perfectly balances the meal.
Pan-fried herrings in bacon sauce with new potatoes are a wonderful example of comforting German home cooking that delivers big flavour with simple ingredients. The crispy bacon, tender fish, and mellow potatoes come together to create a timeless dish that’s sure to become a firm favourite. Do give this recipe a go at home – it’s perfect for sharing with family and friends, bringing a little taste of hearty tradition to your table.
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