Crispy Silakat with Dill and Lemon

Ingredients

• 500g (1.1 lb) herring fillets 500g (1.1 lb) herring fillets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill 1/2 teaspoon dried dill
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh dill, for garnish Fresh dill, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 0g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and dried dill.
2. 2.
   Gradually pour in the sparkling water while whisking until a smooth batter forms. Let the batter rest for 10 minutes.
3. 3.
   Rinse the herring fillets under cold water and pat them dry with paper towels.
4. 4.
   Heat vegetable oil in a deep frying pan or skillet over medium-high heat.
5. 5.
   Dip each herring fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
6. 6.
   Fry the fillets in batches for about 3-4 minutes on each side, or until they turn golden brown and crispy.
7. 7.
   Remove the fried silakat from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Garnish with fresh dill and serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Herring fillets — Ensure the herring fillets are fresh and properly cleaned before using them in the recipe. Remove any bones or scales and pat them dry to ensure a crispy texture.
• Sparkling water — The carbonation in sparkling water helps create a lighter and crispier batter. Make sure the sparkling water is cold for best results.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the silakat.

Tips & Tricks

• For an extra crispy texture, you can double-coat the herring fillets by dipping them in the batter twice before frying.
• Serve the Crispy Silakat immediately after frying to enjoy the best texture and flavor.
• If you prefer a milder flavor, you can reduce the amount of garlic powder and onion powder in the batter.
• Experiment with different herbs and spices in the batter, such as thyme or smoked paprika, to add your own twist to the dish.
• If you don't have sparkling water, you can substitute it with cold beer for a slightly different flavor profile.

Serving advice

Serve the Crispy Silakat as a main course accompanied by boiled potatoes and a fresh salad. Alternatively, they make a fantastic appetizer or finger food for parties and gatherings. Don't forget to provide lemon wedges for squeezing over the silakat to enhance the flavors.

Presentation advice

Arrange the golden Crispy Silakat on a platter, garnished with fresh dill sprigs. Serve them alongside the lemon wedges for an inviting presentation. Consider using a rustic wooden serving board or a traditional Finnish dishware to add an authentic touch to the presentation.