Pan-Fried Herring in Oatmeal
Fresh herring fillets coated in coarse oatmeal and pan-fried until crisp and golden. A classic coastal North East supper with rich, nutty flavour.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •large frying pan
- •shallow bowls
- •fish slice
- •kitchen paper
- •kitchen tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 480 kcal
Instructions
- 1
Pat the herring fillets dry with kitchen paper on both sides.
- 2
Mix the plain flour, salt, black pepper, and cayenne pepper in a shallow bowl.
- 3
Whisk the egg, milk, and English mustard together in a second shallow dish.
- 4
Place the medium oatmeal into a third shallow dish.
- 5
Dust each herring fillet lightly in seasoned flour, shaking off any excess.
- 6
Dip the floured fillets into the egg mixture until thoroughly coated.
- 7
Press the fish firmly into the oatmeal until well crusted on both sides.
- 8
Heat the butter and vegetable oil in a large frying pan over a medium hob.
- 9
Lay the fillets skin-side down in the hot pan without crowding.
- 10
Fry for 3 minutes until the underside is crisp and golden brown.
- 11
Flip gently with a fish slice and fry for another 2 to 3 minutes until cooked through.
- 12
Drain briefly on kitchen paper and serve hot with lemon wedges and chopped parsley.
Chef's tips
Use medium pinhead oatmeal rather than rolled porridge oats or fine flour to ensure a crunchy crust. Herring is delicate, so turn the fillets only once during frying to prevent the crust from breaking away.
Ingredient substitutions
- herring fillets → mackerel fillets or fresh sardines
- unsalted butter → traditional beef dripping or lard
- medium oatmeal → coarse cornmeal or fine polenta
Storage
Eat immediately for the crispiest crust; leftovers can be kept in an airtight container in the fridge for up to one day.
Reheating
Reheat gently in a dry frying pan over medium heat for 3 to 4 minutes until warmed through and recrisped.
Common mistakes to avoid
- •Using oatmeal that is too coarse, which fails to stick to the fish.
- •Overcrowding the frying pan, causing the fish to steam rather than crisp up.
- •Frying over excessive heat, which scorches the oats before the fish is cooked through.
Serving suggestions
Cooked Pan-Fried Herring in Oatmeal?
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