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    • Scottish Oat Crusted Fried Herring

    Scottish Oat Crusted Fried Herring

    Mark Sharron
    Easy
    8 minutes
    2

    Making this dish from sardines or other small fish will yield good results. If you’re willing to stray from the original recipe, you can use this breading on any fish including mackerel, bluefish, and other white fish variety.

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    Ingredients

    • 1/2 pound herring fillets
    • 1/2 cup mustard
    • 1/2 cup cream
    • 1 1/2 cups oats
    • 1/4 cup vegetable oil
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Scottish Oat Crusted Fried Herring
    • Rinse herring fillets under cold water; pat dry on paper towels
    • Season both sides of the herring fillets with salt and pepper
    • In a small bowl, mix mustard and cream together until smooth
    • Pour oats onto a large plate or shallow dish
    • Brush or spoon a thin layer of the mustard-cream mixture onto one side of each fillet
    • Dip or press the mustard-coated side of each fillet into the oats, ensuring an even crust
    • Repeat brushing, then oat-coating, on the other side of each fillet
    • Lay coated fillets on a tray or plate, ready for frying
    • Heat vegetable oil in a large nonstick pan over medium heat
    • When oil shimmers, add fillets gently, skin-side down if applicable
    • Fry on the first side for 3-4 minutes, or until oats are golden and crisp
    • Carefully turn fillets with a fish spatula and fry the other side for another 3-4 minutes
    • Remove fillets from the pan and set on a paper-towel-lined plate to drain any excess oil
    • Let rest 2 minutes
    • Serve immediately on warm plates
    • Suggest serving with a wedge of lemon, a side of steamed greens, or pickled vegetables for brightness
    • For plating: position fillets slightly overlapping, drizzle with a small spoonful of extra mustard-cream sauce if desired
    • Garnish with fresh herbs (parsley or dill) for color and aroma
    • Enjoy while hot for optimal texture contrast