Fried Herring Fillets with a Lime Pepper Crust

Preparation info
  • Serves


    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This is from Herring: A History of the Silver Darlings by Mike Smylie. Mike wants to see us eating more of this versatile fish, a wish I completely endorse. With a crisp coating of peppercorns and lime zest there’s no excuse.


  • limes 2
  • plain flour 1 tbsp
  • mixed peppercorns 1


Finely grate the zest from the limes and add half to the flour. Mix with the peppercorns, spreading the mixture out on a flat plate.

Wipe the herring fillets dry and coat the flesh side with the peppercorn mixture. Press the fish well in to give a good coating, then dust with any remaining flour.

Heat the olive oil in a large frying pan until very hot. Fry the herring, flesh-sid