| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
|
|
Herring; mackerel or trout |
|
|
Coarse oatmeal |
|
|
Salt and pepper to taste |
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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