Yarmouth Bloaters
Ingredients
Directions
Prepare and cook
Split the fish down the back and cut off the head and tail.
Broil both sides over a high heat.
Serve
Serve with toasted hard crackers and a small dish of butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Yarmouth bloaters (smoked herring)
- Provide the smoky, salty flavour that is the centre of the dish.
- Butter
- Adds richness and fat that softens the smoky, salty fish.
The step that matters
Broil both sides over a high heat. High heat cooks the fish quickly so the flesh turns hot and tender while the skin crisps. Cooking too slowly can dry the fish out before it browns.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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