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1
If you haven't already done so, gut the herring and give it a rinse out.
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2
Cut the head & tail off the herring leaving the bones in and skin on.
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3
You should be able to open out the fish so you have one butterflied fillet rather than taking a fillet off each side of the fish.
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4
You can remove the skin & bones if you like so you have 2 small fillets from each fish, this is just the way we prepare them here in Scotland
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5
Put the mixed oatmeal in a shallow dish large enough to hold a butterflied fillet
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6
Open out the fillets and press them into the oatmeal.
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7
You don't need to use egg or anything, the natural moisture will hold the crust on.
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8
Coat both sides, really press it on to get a good coating
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9
Heat some oil in a frying pan and put the fish in skin side down over a medium heat
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10
Fry for 2 minutes then turn each fillet over and fry another 2 minutes on the other side or until done
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11
Serve with boiled new potatoes or my Scottish Potato Salad, it's listed in my profile
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12
My grannie always said you should only eat herring in months that didn't have a letter R in their names so May - August are perfect!
