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Herrings in Oatmeal
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Alastair Little and Richard Whittington
Published 1998
Herrings coated in oatmeal used traditionally to be cooked in bacon fat, which gave them a lovely smoky flavour. They are also just as good cooked in a mixture of sunflower oil and butter or in olive oil.
Ingredients
Method
Cut off the heads of the fish and gut them, cutting them open from head to tail. Run your thumbs down the back to detach the spines, then ease these away from the skin and flesh. Use tweezers to pull out as many of the remaining bones as possible.
Beat the egg with some salt and pepper, brush this on both sides of the flattened fish, then lay them in the oatmeal, pressing it in with you