Herring or Mackarel Pancakes

Soak the crustless slices of white bread in water until soft, then squeeze out excess moisture.

Clean and fillet the herrings, removing any bones and skin, then chop the flesh into small pieces.

Finely dice the onion and chop the parsley and dill together.

Combine the chopped herring, soaked bread, diced onion, parsley, dill, and egg in a mixing bowl, stirring until well incorporated.

Form the mixture into 8 flat pancake-shaped patties using your hands or two spoons.

Place the bread crumbs on a plate and coat each pancake on both sides.

Heat the oil in a large skillet over medium-high heat until shimmering.

Carefully place the coated pancakes into the hot oil and fry for 3–4 minutes per side until golden brown and crispy.

Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil, then serve warm.