Perfect kipper recipe

How to make the perfect kippers for the best British breakfast

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kippers
Country Life
By
published
in Features

As we’re celebrating British Food Fortnight (September 20– October 5), I give you the only good kipper recipe. Kippers whether from Craster, Whitby or Loch Fyne are unique to Britain.

Anyone can cook them, just make sure yours are the best available.

Use one large, smoky, tarry fish per person. Put up to two kippers flat in a large frying pan and pour boiling water over them to cover them. Leave them for five minutes so that they heat through. Serve them with a pat of butter on the top and toast on the side.

Perfect for traditional breakfast eaters. Personally, I like my kippers on the bone because they’re meatier and smokier than pre-packed fillets. Boning is easy with practice.

Country Life
Country Life

Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by HRH The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.

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