Shetland Herring in Oatmeal
Crisp, golden Scottish herring coated in coarse oatmeal and fried gently in savoury bacon fat, served with lemon.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •large heavy frying pan
- •two shallow dishes
- •fish slice
- •greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 28 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 460 kcal
Instructions
- 1
Fry the streaky bacon in a large heavy frying pan over medium heat until crisp.
- 2
Remove the bacon and keep warm, reserving the rendered fat in the pan.
- 3
Whisk the beaten egg and milk together in a wide shallow dish.
- 4
Combine the oatmeal, plain flour, sea salt, black pepper, and cayenne in a second dish.
- 5
Dip each butterflied herring into the egg mixture to coat completely.
- 6
Press the herring firmly into the seasoned oatmeal until thoroughly coated on both sides.
- 7
Add the butter to the hot bacon fat over medium heat.
- 8
Place the herring skin-side down in the hot pan.
- 9
Fry for 3 minutes until the underside is crisp and golden brown.
- 10
Turn carefully with a fish slice and fry for another 2 to 3 minutes.
- 11
Transfer to greaseproof paper to drain briefly before serving with the crisp bacon.
Chef's tips
Press the oatmeal firmly into the herring flesh so it adheres well during frying. Ensure the fat is hot before adding the fish so the crust crisps immediately without absorbing excess grease. Medium oatmeal gives the best balance of crunch and coverage.
Ingredient substitutions
- bacon fat → lard or dripping
- herring → fresh mackerel fillets or trout
- pinhead oatmeal → rolled porridge oats lightly pulsed in a blender
Storage
Keep leftover cooked herring in an airtight container in the fridge for up to 1 day.
Reheating
Reheat in a hot dry frying pan or oven at 180°C for 5 to 7 minutes until the oatmeal coating is crisp again.
Common mistakes to avoid
- •Frying over excessive heat, which burns the oatmeal before the fish cooks through.
- •Skipping the firm press, causing the oatmeal coating to fall away in the pan.
- •Overcrowding the frying pan, which lowers the temperature and makes the coating soggy.
Serving suggestions
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