Crispy herring in oatmeal

Crispy herring in oatmeal

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 herring
milk
medium oatmeal
185g butter
parsley sprigs, to garnish
lemon wedges, to garnish

Method

  1. Check that fish is well scaled and cleaned. Slit each down belly to tail. Cut off head, tail and fins. Open out flat and place skin side up on a board. With thumb and forefinger dipped in salt, hold the tail firmly. Press down with knuckles of other hand along backbone to loosen it. Turn the herring over and carefully ease out backbone with point of a knife. Pull out as many small bones as possible (a pair of long-nose pliers or tweezers helps).
  2. Wipe fish with damp paper towels, dip in milk and then in oatmeal. Fry in hot butter, skinless side first, until outside is crisp. Drain on crumpled paper towels and serve very hot, garnished with lemon wedges and parsley sprigs.

Note

  • If the herring has roe, coat it with milk and oatmeal, fry separately and place down centre of each fish.

    If fresh or frozen herring is unobtainable, mullet or mackerel fillets may be substituted.
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