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Scottish style herring

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Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Thu Feb 24, 2011 11:11 pm    Post subject: Scottish style herring Reply with quote

OK - I'm back - Kinda.
Combining two items which formed a staple of the Scottish crofters diet over many centuries, herring coated in oatmeal is a traditional, tasty, nourishing dish rich in Omega Oils.

These two ingredients would have also been staples in Connemara, although I do not think they were used together in this part of the world.
Herring is an under-rated fish, sustainable, healthy commonly available and economical.

More details and pictures as always on the blog, link in signature

Allow 2 herrings per person
Coarse oatmeal
Salt and pepper
Knob of butter
Cut along the underside of the herring, lay it on a table, cut side down and hit across the backbone in a few places with a rolling pin or your hand.
Remove the backbone and as many of the smaller bones as possible.
Scrape the scales from the fish with a knife, remove heads and tails.

Sprinkle with salt and pepper and either toss them in a plastic bag with plenty of rolled oats or put the fish on a plate and coat them with oatmeal - you may have to press the oats into the fish to ensure it is fully covered.
Put a knob of butter in the pan - cooking oil or dripping also work - put them in with the skin side upwards first.
Fry until lightly brown, turn and cook the other side. It should take 5/7 minutes.
Drain the fish on kitchen paper (paper towels).

I'd suggest serving with lemon and parsley - old Scots would not have known such refinements!

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