Location: Cradley Heath
Era: 1930 onwards
“My mother used to do wonderful things with herrings including putting them in breadcrumbs and frying them. They were absolutely delicious.”
Pat herrings dry.
Combine flour, breadcrumbs and a pinch of salt and pepper on plate.
Roll the herrings in the flour and breadcrumb mixture.
Cook herrings in a frying pan with butter until golden brown, remove and drain on a paper towel.
Serve with a lemon slice and a sprinkle of fresh dill.