Scottish Herrings in Oatmeal
The oatmeal in this dish adds to its bulk and fibre as well as absorbing the rich oiliness of the herrings. Herrings are economical fare, in season all year and at their best from June to September. Ask your fishmonger to prepare them.
Ingredients
- 2 medium herrings cleaned, heads and tails removed
- salt and pepper
- 2 oz medium oatmeal
- 1 tbsp vegetable oil
- 1/2 oz butter
- lemon wedges to serve
Instructions
- To remove the backbone of the fish, put on a board, cut side down, and press lightly with the fingers down the middle of the back. Turn the fish over and ease the backbone up with the fingers. Fold the fish in half. Season well and coat with the oatmeal.
- Heat the oil and butter in a large frying pan, and fry the herrings for about 5 minutes on each side.
- Drain well before serving hot with lemon wedges.
Calories: 529 kcal
Carbohydrates: 4 g
Protein: 46 g
Fat: 36g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 165 mg
Sodium: 277 mg
Potassium: 851 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 412 IU
Vitamin C: 7 mg
Calcium: 149 mg
Iron: 3 mg