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Herrings - 4 (300 gms approx each, cleaned and scaled)
Butter - 175 gms


  • To remove the backbones from the herrings, place them skin side up on a flat surface and press firmly along the backbones with your knuckles. Turn the herrings over and ease out the backbones in one piece, using the tip of a sharp knife.
  • Remove as many of the small bones as possible, then rinse the fish with cod water. Pat dry with kitchen paper towels.
  • Dip the fish in milk, then coat with oatmeal.
  • Melt the butter in a large frying pan.
  • Add the fish, in batches, and fry until golden brown and crisp on both sides.
  • Serve hot.
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