Herring With An Oat Crust

• 1 cup (125 g) oatmeal
• 2 tsp dry mustard
• salt and black pepper
• 4 6- to 8-oz (175- to 250-g) herring, cleaned, heads remoued, and filleted
• 8 panley sprigs
• sunflower or corn oil for deep-frying
• chopped paTsley and lemon wedges to garnish

STEPS :

1. In a shallow dish, combine the oatmeal, dry mustard, and salt and pepper to taste. Open out the herring and press them into the oatmeal mixture to coat well on both sides.
2. Grill the herring under the broiler, 4 in (10 ern) from the heat, for about 4 minutes on each side or until the fish is opaque and the flesh flakes easily.
3. Make sure the parsley sprigs are dry. Then deep-fry them (see box, below). Arrange the broiled herring and deep-fried parsley sprigs on a warmed serving platter, and garnish with the chopped parsley and lemon wedges. Serve the herring immediately.

Deep-frying parsley

Heat 2 in (5 cm) oil in a large saucepan. Add the parsley sprigs and deep- fry for 30 seconds or until crisp. Lift out with a slotted spoon and drain on paper towels.