4 boned and butterflied herrings, about 175 g (6 oz) each
3 tablespoons vegetable oil
1/2 shallot, finely chopped
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
175 g (6 oz) ready-cooked fresh beetroot, thinly sliced
100 g (3 1/2 oz) watercress
1 orange, peeled and segmented
salt and pepper
Place the flour, egg and oatmeal on separate plates. Season the herrings, then dip into the flour until coated all over. Place the flesh side only into the egg. Leave any excess egg to drip off, then press into the oatmeal until coated.
Heat the oil in a large, nonstick frying pan. Cook the herrings, oatmeal-side down, for 3–5 minutes until browned. Turn over and cook for a further 3 minutes until the skin is crisp.
Whisk together the shallot, vinegar and oil, then season well. Toss with the beetroot, watercress and orange. Arrange on serving plates with the herrings.