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"Don't eat anything your great-grandmother wouldn't recognize as food" Michael Pollan.

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Saturday, May 29, 2010

Heavenly Herrings!


The oatmeal in this dish adds to its bulk and fiber as well as absorbing the rich oiliness of the herrings. Herrings were abundant along the New England Coast with many places still named Herring or Alewife Brook or Run. Their abundance must have seemed like a gift from Heaven! To remove backbone, press lightly down middle of back. Turn fish over and ease up the bone.


4 medium herrings, cleaned, heads and tails removed
1 egg and a dash of cream
sea salt and pepper
¼ cup Scottish or Irish oatmeal-fine grind
2 Tbsp. lard or oil
1 oz. butter

1. 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, dip in egg mixed with cream and coat with the oatmeal.

2. Heat the lard and butter in a large frying pan, and fry the herrings for about 5 minutes on each side. Drain well before serving hot.

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