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Fresh Herrings, Grilled

A grilled fish dish made from fresh herrings seasoned with pepper, sea salt, and coated in oatmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fresh Herrings, Grilled

Ingredients

Directions

Prepare the fish

  1. Clean the herrings; cut off the heads, tails, and fins.

  2. Remove the bones and flatten the fish.

  3. Sprinkle the inside of each fish with pepper and coarse sea salt.

  4. Place the fish together in pairs, pressing the inner surfaces as close as possible.

Cook and serve

  1. Dip the fish in oatmeal.

  2. Grill over a clear fire or under a gas griller, turning without separating them.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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

Herrings
Forms the main body of the dish, cooking to a flaky, moist texture when grilled.
Oatmeal
Coats the surface, adding a crisp, browned crust during grilling.

The step that matters

Turning without separating the pairs. Pressing the fish together keeps the inner surfaces in contact so they cook evenly and hold their shape. Separating them while turning can tear the coating and dry the flesh before the centre is cooked through.

“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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