Herring with Oats

These easy, crunchy, butterflied herring fillets are a really different way to eat herring - and make a perfect weeknight meal.
Herring with Oats
  • 20 mins
  • 10 mins
  • 10 mins


Wipe the herrings with kitchen paper, then place them, flesh side up, on a plate and season well.

Dip both sides into seasoned flour, and pat to remove any excess.

Dip the flesh-side only first into the beaten egg, then the oatmeal, pressing it down firmly into their flesh.

Now heat the oil in a thick bottom frying pan over a medium-high heat until it's shimmering hot. Fry the herrings flesh side (oats/oatmeal side) down for 2-3 minutes, or until they look golden and crusty when you lift a little with a spatula/fork.

Flip them over using a spatula/fork and let them cook for another 1-2 minutes.

Drain on kitchen paper before serving with a sharp relish and some waxy potatoes.

Garnish with the parsley and lemon wedges.


  • 3 medium-sized herrings butterfly filleted
  • 100 g rolled oats/coarse pinhead oatmeal
  • 2 heaped tablespoons plain flour, seasoned with salt and pepper
  • 1 large beaten egg in a shallow dish
  • olive oil or vegetable oil
  • sea salt and fresh ground black pepper
  • garnish
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