Take care the fish is well cleaned, without being split. Two or three
hours before cooking, lightly sprinkle with salt and pepper; when ready
to cook, wipe and flour the herrings. Have ready in the frying-pan as
much fat at the proper temperature as will cover the herrings. Cook
quickly at first, then moderate the heat slightly, and fry for ten to
twelve minutes, when they should be crisp and brown. When done, lay them
on a dish before the fire, in order that all fat and the fish-oil may
drain from them; with this precaution, fried herrings will be found more
digestible than otherwise they would be.