Kippers is smoked herring and is traditionally served for breakfast in the UK. You can buy them fresh or frozen in supermarkets, but also canned. Canned herring does not require cooking, but fresh and frozen herring does. You can poach them in a pan or go for the more traditional method of poaching in a pitcher. You can also grill or roast them in the oven, but sautéing is also a good option.
Ingredients
Poached Kippers
- Tippers
- Enough water to cover the tippers
- Butter (optional)
Kippers poaching in a pitcher
- Tippers
- Enough water to cover the tippers
- Butter (optional)
- Fresh, chopped parsley (optional)
- Lemon wedge per fillet, (optional)
- Splash of apple cider vinegar, (optional)
Kippers under the grill
- 2-3 knobs of butter
- Tippers
- Lemon wedges (optional)
- Parsley (optional)
- Cayenne pepper (optional)
Stir-fried Kippers
- 2-3 knobs of butter
- Tippers
Steps
Method 1 of 4: Poached Kippers
Step 1. Heat the water in a pan on the stove
Place the pan on high heat and bring the water to a boil. You can also do this step in a large frying pan to help the water come to a boil faster.
Poaching kippers produces the least odor unlike other methods. Kippers can smell quite strong
Step 2. Remove the pan from the heat and then add the kippers to the pan
The water does not have to remain at a boil to cook the kippers. Remove the pan from the heat and add the kippers so that you poach them gently, rather than overcooking them.
You can carefully lower the kippers into the water with your hands or do this with meat tongs
Step 3. Wait five minutes for the kippers to cook
Kippers cook fairly quickly, and are usually done during this time. You can leave them a little longer if the kippers look undercooked. They should fall apart easily.
Step 4. Drain the water after five minutes
Use a strainer or colander to drain the water, but be careful as the herring can fall apart. You can also carefully remove them from the water with a slotted spoon or tongs.
- Serve them with scrambled eggs and toast for breakfast. For taste, you can put a little butter on each fish.
- Store any leftovers in an airtight container in the refrigerator. Eat them within a few days.
Method 2 of 4: Poach Kippers in a pitcher
Step 1. Find a pitcher large enough to hold the tippers
You can use any pitcher that can handle the heat of boiling water, such as a ceramic pitcher. You can even use a heat-resistant glass measuring cup with a capacity of one liter.
- It's fine if the tails stick out a bit from the water.
- Poaching kippers in a pitcher is a traditional cooking method.
Step 2. Place the herring in the pitcher, head down
Place the kippers in the pitcher lengthwise, from top to bottom. You can put them at an angle if the jug is a little short. You can also cut off the heads and tails before putting the fish in the jar if the jar is too short.
Step 3. Pour enough boiling water into the pitcher to cover the kippers
Cover the fish at least up to the tails, although you don't need to cover the tails with water. Cover the jar with a plate, lid or some aluminum foil to keep the heat in.
You can even do this right at the table as an impressive way to cook and serve kippers
Step 4. Let the fish sit in the water for 5-8 minutes
The herring will be cooked fairly quickly. Check them after about five minutes to see if they are cooked. The meat should come off easily when cooked.
Step 5. Drain the water and serve the kippers
Drain most of the water into the sink, then carefully remove the fish from the pitcher. Place them on a warm plate to allow the rest of the water to drain. You can also carefully drain them over the sink in a strainer.
- When serving the kippers at the table, use a slotted spoon or large tongs to remove the kippers from the water and drain.
- Serve with a little butter on each fillet and a squeeze of lemon. You can also add fresh parsley or a splash of apple cider vinegar.
Method 3 of 4: Kippers under the grill
Step 1. Preheat the oven and cover a baking sheet with aluminum foil
The oven must be hot before you put the pan in it, so set it to 'grill'. Line a baking sheet with foil so it doesn't absorb the fishy smell from the kippers.
In British cuisine, just like in the Netherlands, 'grilling' refers to cooking under the heating element in the oven, or the grill. In the United States, this method of cooking is called 'broiling'
Step 2. Melt the butter in a saucepan until it turns brown and nutty
Using 2-3 cubes per kipper, heat the butter over medium heat until it turns golden brown. Spread some over the baking sheet so that the kippers don't stick.
You can heat the butter in the microwave, but you won't get the browned butter taste
Step 3. Place the fish skin side up on the dish and brush with butter
If your fillets have skin, put the skin side up. If they don't have skin, that's fine too. Use a brush to spread melted butter on the skin or top of the fish.
Step 4. Cook the fish for a minute on the first side
The skin should cook with the skin facing up for about a minute, after which you should flip the fish over so the flesh is facing up.
Step 5. Turn the fish over and baste it again
Remove the pan from the oven and turn the fish over with a spatula. Brush the top of the fish (using a brush) with melted butter and return the pan to the oven.
Step 6. Baste the fish 2-3 more times
Every 1-2 minutes, remove the pan from the oven and add a little more butter on top of the fish. This helps to get the butter flavor fully into the kippers. Fry the fish on this side for 4-6 minutes.
However, if you don't want to use that much butter, keep it on each side once basting the kippers
Step 7. Remove the kippers from the pan and serve
Place the fish on a warm dish. To flavor the fish, squeeze lemon over the fish or add a dash of fresh cayenne pepper or freshly chopped parsley.
You can also serve them with the rest of the browned butter. Have a crusty toasted bread as a side dish with the fish
Method 4 of 4: Stir-fried Kippers
Step 1. Heat a pan with butter over low heat
Place the pan on the stove and lower the heat. Add 2-3 knobs of butter. Once the butter has melted, you should have enough butter to cover the bottom of the pan.
Step 2. Put the kippers in the pan
Once the butter has melted, carefully place the herring in the pan. Fry them for about three minutes per side, or a little longer if they are not fully cooked after that time.
You can use skinless or skinless kippers for this recipe, depending on your preference
Step 3. Remove the kippers from the heat and serve
Once the fish is flaky and opaque, remove the pan from the heat. For example, you can serve these for breakfast with scrambled eggs and toast.