Scale and clean herring, removing heads. Soak for 1/2 hour in cold water to which 1 tablespoon salt has been added. Wash fish under cold running water. Pat dry. Sprinkle with salt. Heat bacon drippings in electric fryer to 380 degrees. Add margarine just before putting fish in.
Put cornmeal in paper bag. Add 1/4-teaspoon pepper. Shake each fish in cornmeal, put in hot fat, cover and cook 10 minutes on each side until golden brown and crispy (time may vary). Drain on paper towels; keep hot on heated platter. Serve with coleslaw, boiled potatoes and good cornbread.