Pan-Fried Herring with Oat Crust (Irish)

Herring has historically been abundant in Irish waters, and thus cheap at the fishmonger's. Of all the fish available on the island, perhaps the herring gives most recipes. They are invariably simple ones, using basic ingredients, like this recipe.

⅔ cup Irish rolled oats (100 g)
sea salt
black pepper, freshly ground
3 Tbsp. butter or bacon fat
4 large fresh herring fillets
½ lemon, halved

To Serve:
Mustard Cream Sauce or Horseradish Cream Sauce

Season the oatmeal generously with salt and pepper.

Melt the butter or heat the bacon fat over medium heat in a medium skillet.

Wash the herring, pat dry, then dip in oatmeal to coat well, pressing the flakes into the fish. Fry the herring in the butter or bacon fat until golden brown, 4-5 minutes per side.

Squeeze lemon juice, freshly squeezed over the herrings before serving. Serve with mustard sauce or horseradish sauce if you like.

Makes 2-4 servings.