Fried Pickled Herring

• 12 pickled herring fillets
• 3 large eggs
• 1 cup fresh white bread crumbs
• Black pepper
• Vegetable oil for frying
• 1/2 cup diced red onion
• 1/2 cup diced tomato
• 1/2 cup diced cucumber

1. Pat the herring very dry with paper towels.
2. Beat the eggs in a wide shallow bowl.
3. In another bowl, stir together the bread crumbs and black pepper, to taste.
4. Pour the oil into a large frying pan, until it is 1 inch deep.
5. Over medium heat, bring the oil to 375 degrees.
6. When the oil is hot, dip both sides of the herring in the egg and then the bread crumbs, making sure that it is entirely covered.
7. Carefully place the fillets in the oil, making sure not to overcrowd the pan, and fry them for 45 seconds to a minute, until they are golden brown.
8. Drain and serve immediately, topped with a sprinkling of red onion, tomato and cucumber.

eggs, fresh white bread crumbs, black pepper, vegetable oil, red onion, tomato, cucumber

Taken from cooking.nytimes.com/recipes/12174 (may not work)