Herrings in Oatmeal

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The Scottish - Irish Culinary Connection
Herrings in Oatmeal

The nations of Scotland and Ireland have many similarities - in their people, their language, their climate and their cooking.
The staple diet of many Scots for centuries, the herring is a popular breakfast dish. Split before curing they are known as kippers.

4 herrings (cleaned)
4 oz/ 100 g medium oatmeal
2 tsp salt
pinch of pepper
fat for frying

Bone the fish. Mix the salt and pepper with the oatmeal and coat each herring on both sides. Press the seasoned oatmeal mixture firmly into the fish.
Heat a little fat in the frying pan. Fry over a medium heat until lightly brown on one side, then turn over and cook the other side (approximately 3 minutes per side).
Drain the fish. Serve with lemon and parsley.

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