Friday, November 15, 2013

#386 Herrings in Oatmeal


Herrings and oatmeal used to be staple foods in the North of England and Scotland, where the ‘silver darlings’ were plentiful and oats were pretty much the only cereal crop that could be grown in those inhospitable climes of The North. They were particularly enjoyed at breakfast. We don’t seem to eat fish at breakfasttime anymore, except for the rare kipper or a bit of smoked salmon stirred through scrambled egg, if we’re feeling posh.
Also, you don’t see recipes for this dish in older cookbooks, I assume it is because it’s so straightforward and was so commonplace that writing it down was simply not required. I cannot even find the phrase “herrings in oatmeal” before the 20th Century! More modern books include them of course, even if it just to remind us of the foods our forefathers ate.
Herring in general are quite ignored, I think, though their relative the mackerel is increasing in popularity. It’s strange that in the middle of the last century they were over-fished. It’s a shame they’ve fallen out of favour, as they are very nutritious and very cheap.
It is herring spawning season right now – they are bright-eyed, plump and have massive creamy roes in them, so if you want to try them, now is the right time
I confess, I have never eaten herrings in oatmeal, but I love herrings and I love oatmeal, so they couldn’t be bad.
This recipe is for six, but it is easy to see how it can be scaled up or down:

First of all, you need six fine herring. Ask the fishmonger to open the herring from the back as though they were kippers. Ask him to save the roes (they’re not required for the recipe but they should always be saved).
At home, season the fish and them press them into some medium or fine oatmeal that has been scattered over a plate; about 3 ounces should do it. Fry the herrings in butter until they are lovely and golden-brown. Do them in batches if need be, keeping the cooked ones warm in the oven on a bed of kitchen paper to keep them crisp. Serve with lemon wedges.

Jane tells us the best way to serve these is with simple boiled potatoes and bacon. I had the spuds, but swapped the bacon for a salad! Traditionally fatty bacon would be crisped and fried, and the herring would then be cooked in the bacon fat; next time (and there will be a next time) I’ll do the bacon thing.
#386 Herrings in Oatmeal. Well I have said it many times, but I’m going to say it again, the simple ones are the best. These were delicious, forgotten gems. The chewy oatmeal really complimented the mild herring perfectly. This sort of food has fallen so out of our collective consciousness that you just do not see it anywhere. I might be my new favourite thing. When my little restaurant opens, herrings in oatmeal will certainly be on the menu. 9/10.

 

2 comments:

onemorefoldedsunset said...

Fantastic! I love herrings in oatmeal ... used to make them when I lived in Newcastle. NYC isn't much of a herrings in oatmeal city - too bad!

Neil B said...

Can you even buy fresh herrings in NYC? When I was in Houston and St Louis, they never had them... thanks for the post!