Herring In Oatmeal Recipes
HERRING IN OATMEAL
This is a recipe that we had a lot when we were kids, it was a very popular dish and very cheap. we had ours with boiled potatoes, and a spoonful of the lard it was cooked in. That's all changed now as the lard wasn't good for your arteries. but we did like it. I live in Scotland and we had a lot of scandinavian recipes, as the fishermen traveled far and wide, and herring was in abundance sadly today it's a diferent story it's in very short supply now, and very expensive. You can just use the one kind of oatmeal if you like.
Provided by Tea Jenny
Categories Scandinavian
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Dip the herring into the flour and coat both sides.
- Beat the eggs with the milk. Mix together both types of oatmeal on a large flat plate.Dip the herring into the egg and milk mixture, then dip into the oatmeal mixture to coat.
- Heat the butter and oil in a frying pan until the butter starts to brown. Put the herring into the pan skin side first. Cook for a couple of minutes on each side. Serve flesh side up garnished with parsley and lemon.
Nutrition Facts : Calories 940.1, Fat 61.6, SaturatedFat 13, Cholesterol 231.3, Sodium 208.9, Carbohydrate 48.2, Fiber 6.7, Sugar 0.4, Protein 47.9
HERRING IN OATMEAL WITH DRAMBUIE BUTTER
Combining two items which formed a staple of Scottish diet over many centuries, herring coated in oatmeal is a classic Scottish dish. In more modern times, chefs have added their own touches to the basic dish, such as the Drambuie Butter, lemon, and cress. Old Scots would not have known such refinements! :D Serve with steamed veggies. This is great for lunch or dinner. Posted for Zaar World Tour 05
Provided by Amis227
Categories Scottish
Time 1h22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drambuie Butter:.
- Note: This needs to be prepared ahead as it must chill for at least an hour.
- Soften the butter but don't melt it.
- Beat in the other ingredients and then roll out into a cylinder shape with a diameter of about one inch.
- Wrap in foil/greaseproof paper/vegetable parchment/waxed paper and leave in the refridgerator to harden again.
- Any leftover butter can be put on a tray and frozen and stored in small freezer bags. But don't keep them for more than one week.
- The Fish:.
- Depending on how you buy your fish, you may have to de-bone yourself. 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 toss them in a plastic bag with plenty of oatmeal.
- Or, if you prefer, put the fish on a plate and coat them with oatmeal - you may have to press the oatmeal into the fish to ensure it is fully covered.
- Fry in meat dripping or cooking oil - 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 paper towels.
- Note: Don't put more than a 1/4" of oil in your pan at a time and keep it at a low heat. If you put too much oil in the pan, your oatmeal will just fall off instead of frying nice and crisp. And if it's too hot, your run the risk of burning yourself as well as the fish.
- To serve, cut the butter into slices and place two on each fish immediately before serving the cooked herrings. Add garnish of cress or lemon according to preference. This is good with steamed veggies.
Nutrition Facts : Calories 785.7, Fat 56.3, SaturatedFat 22.1, Cholesterol 281.8, Sodium 334.9, Carbohydrate 0.3, Sugar 0.1, Protein 66.4
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