Fried herring with oats

A coating of rolled oats is the secret behind Valentine Warner's crisp, golden brown herrings
By Valentine Warner
Fried herring with oats
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 egg
  • 8 tbsp rolled oats
  • 4 herring fillets
  • 50 g butter
  • large bunch watercress
  • drizzle of malt vinegar
  • English mustard, to serve


1. Lightly beat the egg in a shallow bowl and put the oats on a large plate.

2. Using a paper towel, pat the herring fillets dry and dip each one in the beaten egg. Shake off any excess and coat with the oats.

3. Heat a large and sturdy frying pan over a moderate heat and when hot add the butter.

4. Fry the herrings in the foaming butter for about 3 minutes on each side ' you might need to do this in two batches. When crisp and a deep golden colour, remove from heat, salt lightly and transfer the fish to four plates. Pour over any melted butter from the pan.

5. Put a handful of watercress on each plate and drizzle the leaves with a little malt vinegar. Serve straight away with a dab of English mustard.

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