I grew up eating whole ungutted harders from the braai. Delicious. Nowadays you can buy cleaned frozen harders, already gutted, in supermarkets. When you open up the cooked herring, it’s easy to remove the backbone – but be on the lookout for finer bones when you tuck in.
Preheat the oven to 180°C.
1. Remove the scales before you defrost the fish, then defrost at room temperature. Season well with salt and pepper and roll in flour until well coated.