Pan-fried harders with Mediterranean salsa

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
play article
Subscribers can listen to this article
PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

I grew up eating whole ungutted harders from the braai. Delicious. Nowadays you can buy cleaned frozen harders, already gutted, in supermarkets. When you open up the cooked herring, it’s easy to remove the backbone – but be on the lookout for finer bones when you tuck in. 

Preheat the oven to 180°C.

1. Remove the scales before you defrost the fish, then defrost at room temperature. Season well with salt and pepper and roll in flour until well coated. 

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in
Show Comments ()