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


  • 4 herrings
  • 4 oz fresh breadcrumbs
  • 1 oz butter</


Remove the scales from the fish (1). Cut off the fishes’ heads, removing the innards at the same time by leaving them attached to the head (2).

With a very sharp knife, cut the fish open along the backbone, ending at the tail (3). Smooth your finger along one side of the bone, and the fish falls in half like a book falling open.

Hold the tail in one hand, slip the knife under th