The oatmeal in this dish adds to its bulk and fibre as well as absorbing the rich oiliness of the herrings. Herrings are economical fare, in season all year and at their best from June to September. Ask your fishmonger to prepare them.
To remove backbone, press Lightly down middle of back. Turn fish over and ease up backbone.
SERVES 2
2 medium herrings, cleaned, heads and tails removed
salt and pepper
50 g (2 oz) medium oatmeal
15 ml (1 tbsp) vegetable oil
15 g (1/2 oz) butter
lemon wedges, to serve
1. To remove the backbone of the fish, put on a board, cut side down, and press lightly with the fingers down the middle of the back. Turn the fish over and ease the backbone up with the fingers. Fold the fish in half. Season well and coat with the oatmeal.
2. Heat the oil and butter in a large frying pan, and fry the herrings for about 5 minutes on each side. Drain well before serving hot with lemon wedges.
