Filleted Herrings in Oatmeal

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 2 good herrings
  • handful porridge oats
  • salt and freshly ground pepper
  • lard


Mix the oats with salt and pepper on a board or plate and pat them onto the opened, filleted fish. Fry in lard, top first so they end up skin side down. They take about 2½ minutes each side, depending on the size of the fish. Serve with lemon wedges or with fresh tomato sauce.