A different and very easy way of cooking herrings, Herrings in Rolled Oats makes a tasty light lunch or dinner. If you like, serve this dish with a hot tomato sauce and creamed potatoes, although it is just as good served with lemon wedges, brown bread and butter.
4 large herrings, filleted and halved
1 lemon, quartered
4 oz. rolled oats
1 teaspoon salt § teaspoon black pepper
1 egg, lightly beaten
4 oz. butter
1 lemon, cut into wedges
4 parsley sprigs
Wash the herring fillets under cold, running water and pat them dry with kitchen paper towels.
Rub the herrings all over with the lemon quarters and discard the lemon.
In a large plate, mix together the rolled oats, salt and pepper. Place the egg in another plate.
Dip the herrings first in the egg and then in the oat mixture, coating them thoroughly and shaking off any excess oats.
In a large, heavy frying-pan, melt the butter over moderate heat. When the foam subsides, add the herrings, one or two at a time. Fry the herrings for 2 to 3 minutes on each side, or until the flesh flakes easily when tested with a fork.
Remove the fillets from the pan and transfer them to a warmed serving dish. Keep them hot while you finish frying the remaining fish in the same way, adding more butter to the pan if necessary.
Garnish the cooked herrings with the lemon wedges and parsley and serve immediately.