Perfect kipper recipe
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.