Oatmeal-Crusted Northumberland Trout
Tender river trout coated in nutty oatmeal and pan-fried in rich bacon fat. A crisp, wholesome classic from the rivers of Northumberland.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 445 kcal
Equipment
- •Large frying pan
- •Slotted spoon
- •Shallow bowls
- •Fish slice (spatula)
Nutrition
Per serving, approximate
- Calories
- 445 kcal
- fat
- 26 g
- carbs
- 19 g
- fibre
- 2.5 g
- protein
- 34 g
- calories
- 445 kcal
Instructions
- 1
Fry the chopped bacon in a large frying pan over medium heat until crisp and the fat renders out.
- 2
Lift out the crisp bacon using a slotted spoon, keeping the rendered fat warm in the pan.
- 3
Mix the oatmeal, plain flour, salt, and black pepper together on a wide shallow plate.
- 4
Pour the milk into a separate shallow bowl.
- 5
Dip each trout fillet into the milk, coating both sides lightly.
- 6
Press the trout firmly into the oatmeal mixture until evenly coated all over.
- 7
Melt the butter into the hot bacon fat in the frying pan over medium-high heat.
- 8
Place the coated trout skin-side down into the sizzling pan.
- 9
Fry gently for 3 to 4 minutes until the oatmeal crust turns golden and crisp.
- 10
Turn the fillets carefully with a fish slice and cook for another 2 to 3 minutes.
- 11
Scatter the crisp bacon and fresh parsley over the fish and serve immediately with lemon wedges.
Chef's tips
Use medium-grind oatmeal rather than rolled porridge oats for the crispiest coating. Keep the hob heat at a steady medium so the oatmeal turns nutty and brown without burning before the fish cooks through.
Ingredient substitutions
- trout fillets → fresh herring or mackerel fillets
- streaky bacon → 2 tbsp lard or extra butter
- medium oatmeal → coarsely crushed rolled oats
Storage
Best enjoyed immediately, but cooled fish can be refrigerated in an airtight container for up to 1 day.
Reheating
Reheat in a dry frying pan over medium heat for 3 to 4 minutes until the crust crisps up again.
Common mistakes to avoid
- •Frying over excessive heat which chars the oats before the fish flakes.
- •Skipping the bacon fat, which robs the oats of their traditional savoury flavour.
- •Moving the fillets too early in the pan, causing the delicate crust to detach.
Serving suggestions
Cooked Oatmeal-Crusted Northumberland Trout?
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