Fried Herrings

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.”
Joan Tromans


  • 2 Herring fillets
  • 3 tbsp flour
  • 3 tbsp breadcrumbs
  • Salt and pepper
  • 2 tbsps butter
  • 1/4 lemon
  • Dill to garnish


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.