INGREDIENTS

INSTRUCTIONS

Clean fish, split them open at belly.  Season coarse oatmeal with salt,
pepper.  Roll fish on both sides in seasoned coarse oatmeal.  Heat 1
tbsp butter per fish in frying-pan until bubbling but not  brown.  Fry
fish on both sides until golden.  Drain, serve garnished with parsley
and wedges of lemon.  Serve 1 large or 2 small fish per person.
Converted by MC_Buster.  NOTES : Certain fish, in particular trout,
mackerel and herring are  utterly delicious fried in oatmeal and this
has been a traditional  and beloved dish all across Scotland since time
immemorial. For many  Scots, fish fried in oatmeal epitomises the
warmth and comfort of  home; whether a Buckie cottage or a Hebridean
croft.  Converted by MM_Buster v2.0l.

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