Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Herrings coated in oatmeal used traditionally to be cooked in bacon fat, which gave them a lovely smoky flavour. They are also just as good cooked in a mixture of sunflower oil and butter or in olive oil.


  • 4 whole herrings
  • 1 egg
  • salt and pepper
  • 85–115


Cut off the heads of the fish and gut them, cutting them open from head to tail. Run your thumbs down the back to detach the spines, then ease these away from the skin and flesh. Use tweezers to pull out as many of the remaining bones as possible.

Beat the egg with some salt and pepper, brush this on both sides of the flattened fish, then lay them in the oatmeal, pressing it in with you