Pickled Fried Fish with Danish Rye Bread and Crème Fraîche
Scandinavians brought the technique of pickling delicately fried seafood (a form of escabèche) to Minnesota and swapped the Midwest's freshwater catch for North Sea herring. Seasoning the fish with vinegar, sugar and spices adds great flavor and firms up the texture; it's an overnight process, so plan ahead. Plus: More Fish Recipes
July 2014