Herring in Oatmeal RecipeOrigin: Scottish Period: Traditional |
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This is a classic of both Scottish and Welsh cookery (see the recipe for Nefyn Herring and this Scottish version uses two staples of Scottish cookery, herring and oatmeal. Ingredients:
2 herring per portion 
Herring in Oatmeal Preparation:Method:Gut the fish then remove the heads and slit along the belly. Open the fish out, belly side down and bang on the back a few times with your hand or a rolling pin. Remove the backbone and as many of the pin bones as you can. Scrape away the scales then wash and pat dry before cutting the fish into fillets. Dust the fish with the flour then dip in melted butter before sprinkling the oatmeal over the top and patting to firm down. Coat as much of the fish as possible then set aside. Meanwhile melt the butter in a large pan and add the the herring, skin side up (this will help the fish hold together as it cooks) and cook on both sides until cooked though and the oatmeal is beginning to colour nicely (about 12 minutes). |
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