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.

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4 portions

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Prep: 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.