Herrings in Oats
Fresh herrings are one of the most tasty fish, being totally different to the pickled and soused style that is popular in Northern Europe. Additionally, herrings are a great source of vitamin D, omega-3 fatty acids, and DHA ( docosahexaenoic acid).
In this recipe I have coated the fish in oats and it is pan fried in butter and rapeseed oil to enhance the flavouring and to give it a lovely golden brown colour.
4 portions
Prep: 5 minutes
Cook: 5 minutes
Cook: 5 minutes
Ingredients
- 4 pairs/butterflied herring fillets, fins trimmed and scaled
- 50g plain flour
- 1 egg
- 1 tsp hot english mustard
- 150g medium oatmeal or rolled oats
- 1 tbsp butter
- 1 tbsp rapeseed oil
To Serve
- 4 lemon wedges
- Boiled New Potatoes
- Watercress or similar salad leaf
Method
- Place the flour on a large plate and season with salt and pepper. Beat the egg in a bowl with the mustard and place the oats on a large plate. Dry fillets with kitchen paper. Coat the herring fillets first in the flour (shaking off excess) , then egg and finally coat well in the oats.
- Heat the butter and oil in a large heavy based saucepan over a medium high heat. Place coated herring fillets in the pan, pressing down so that they stay flat. Fry for 2-3 minutes on each side so that they are golden brown, turnover carefully to keep coating intake (you may wish to do this in two batches for even cooking).
- Place the fillets on serving plates accompanied with lemon wedges, handful each of watercress and boiled new potatoes. Serve.