Ingredients

serves 4

• 4 herrings, filleted
• 60 ml (4 tbsp) milk
• 15 g (1 tbsp) seasoned flour
• 1 egg, beaten
• 50 g (2 oz) coarse oatmeal
• oil for frying
• lemon wedges
• Mustard Sauce

Method

• Four herring fillets
• Steep the herring in the milk for about half an hour, drain and dip in seasoned flour.
• Dip the fish in beaten egg and then coat generously in coarse oatmeal.
• Shallow fry in hot oil, stomach side down first, until crisp and golden on either side.
• Serve with wedges of lemon and Mustard Sauce.

Photo courtesy Fish is the Dish, www.fishisthedish.co.uk