Bar Herring with Bacon Potatoes

There are favorite foods that make friends turn away in horror. Pickled herrings are certainly one of them. Some like to eat the fish from the stoneware pot, but can’t imagine putting them in the frying pan themselves: “The whole kitchen would smell like fish for days. Helmut Gote is one of those who say: “So what – it’s worth the pleasure, which has divided the minds in the family since childhood…” Rinse the herrings, rub them dry and season them on both sides with salt and season with pepper. Spread some flour evenly on a flat plate, roll the herrings in it, then lightly pat them with your hands so that only a very thin layer of flour sticks to them. Fry in vegetable oil for four minutes on each side until golden brown, remove from the frying pan and cool.

For the marinade, halve the onions lengthwise, cut diagonally into narrow strips and bring to the boil with all the ingredients. Simmer gently, uncovered, for 10 minutes. Place the herrings in a large enough bowl and pour the hot marinade over them so that they are completely covered. Cover and marinate in the refrigerator for 24 hours.

Cook the potatoes with the skin in salted water, rinse, peel, cut in half lengthwise and slice diagonally. Cut the bacon into tender strips and fry with the butter in a frying pan until slightly crispy. Mix the potato slices with the bacon and fat, season with salt and

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