Herring In Oatmeal And Drambuie Butter Recipe

How to make it

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• Depending on how your fishmonger sells your fish, you may have to remove the bones yourself.
• Cut along the underside of the herring, lay it on a table, cut side down and hit it across the backbone in a few places with a rolling pin or your hand. Remove the backbone and as many of the smaller bones as possible. Scrape the scales from the fish with a knife, remove heads and tails.
• Sprinkle with salt and pepper and either toss them in a plastic bag with plenty of oatmeal or put the fish on a plate and coat them with oatmeal - you may have to press the oatmeal into the fish to ensure it is fully covered.
• Fry in bacon fat / meat drippings / cooking oil - place them skin side down in the frying pan. Fry until lightly browned, flip over and cook on the other side. It should take 8 to 10 minutes per side.
• Drain the fish on kitchen paper.
• DRAMBUIE BUTTER
• Ingredients:
• Allow 2 - 3 herrings per person
• 4 oz unsalted butter (one stick)
• 2 teaspoons lemon juice
• 1 tablespoon finely chopped parsley
• 3 tablespoons Drambuie liqueur
• Method:
• To make the Drambuie Butter, simply soften the butter but don't melt it. Beat in the other ingredients and then roll out into a cylinder shape with a diameter of about one inch. Wrap in foil/greaseproof paper/vegetable parchment/waxed paper and leave in the refrigerator to harden again. Cut into slices and place two on each fish immediately before serving the cooked herrings. Add garnish of watercress or lemon.
• Any leftover butter can be placed in a wee bag or on a dish and frozen. But don't keep them for more than one week.