4 portions

1 kg fresh or 600 gr purified herring
1 dl rye flour
1 dl breadcrumbs
salt and pepper
1/2 cup chopped dill
1/2 cup chopped parsley
butter for frying

Do this:
Cut away the spines after cleanup
Mix the breadcrumbs and rye flour
Half of herrings with the skin side down
Skip, pepper and sprinkle with dill & parsley
Add the rest of the herrings on top
Press them together and turn into bread crumbs mixture
Fry some herrings in butter until they get a golden color
Fry slowly, Please 10 minutes per side over low heat.
Serve with mashed potatoes, lemon wedge, melted butter and pickled cucumber.

The whole secret to fry herring is to do it in a relatively weak heat for quite some time.