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Herring With An Oat Crust
Serves 4
- 1 cup (125 g) oatmeal
- 2 tsp dry mustard
- salt and black pepper
- 4 6- to 8-oz (175- to 250-g) herring, cleaned, heads remoued, and filleted
- 8 panley sprigs
- sunflower or corn oil for deep-frying
- chopped paTsley and lemon wedges to garnish
STEPS :
- In a shallow dish, combine the oatmeal, dry mustard, and salt and pepper to taste.
Open out the herring and press them into the oatmeal mixture to coat well on both
sides.
- Grill the herring under the broiler, 4 in (10 ern) from the heat, for about 4 minutes
on each side or until the fish is opaque and the flesh flakes easily.
- Make sure the parsley sprigs are dry. Then deep-fry them (see box, below). Arrange
the broiled herring and deep-fried parsley sprigs on a warmed serving platter, and
garnish with the chopped parsley and lemon wedges. Serve the herring immediately.
Deep-frying parsley
Heat 2 in (5 cm) oil in a large saucepan. Add the parsley sprigs
and deep- fry for 30 seconds or until crisp. Lift out with a slotted spoon and drain
on paper towels.
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