Susan Campbell, Caroline Conran

Filleted Herrings in Oatmeal

Preparation info
  • For

    2

    • Difficulty

      Easy

Appears in
Poor Cook: Fabulous food for next to nothing
Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

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

Method

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.