1. Wash the herrings thoroughly inside and out in cold water and pat dry. Mix the seasoning and rub it into the herrings inside and out. Tip the flour onto a plate, dip the herrings in the flour and shake off any excess.
2. Heat the oil in a large frying pan and fry the herrings for 6 minutes each side until brown and crisp.
3. Serve with: early new potatoes with freshly chopped parsley, cauliflower with toasted breadcrumbs and a salad of young lettuce.
Young herrings can be found on the menus of the best Dutch restaurants in May. They have an incomparable flavour and are best cooked very simply.