Herring in an oat coating with bacon


by: CookieChef

Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".


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serves: 4

4 (8-oz/225-g) herring (cleaned and filleted)

1 cup (100 g) rolled oats (ground in a food processor to a coarse meal)

1 tablespoon canola oil

4 slices thick bacon (cut into lardons, short strips)

Salt and freshly ground black pepper

1 lemon (cut into wedges, for serving)

Nutrition Facts
Herring in an oat coating with bacon

Servings Per Recipe: 4

Amount per Serving

Calories: 290

  • Total Fat: 17.5 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 34 mg
  • Sodium: 445.5 mg
  • Total Carbs: 21.1 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 4.3 g
  • Protein: 14.8 g

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1.  With the back of the fish facing you, make a cut behind the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife.

2.  With the knife still in place, turn it toward the tail and start to cut away the fillet. As soon as the whole blade of the knife is underneath the fillet, put your other hand flat on top of the fish and cut it away in one clean sweep, keeping the knife as close to the bones and as flat as possible.

3.  Lift off the fillet, then turn the fish over and repeat the princess.

4.  Season the herring fillets on both sides with salt and pepper. Spread the oat meal over a plate and coat the herring fillets in it, pressing it well onto both sides.

5.  Heat the oil in a large frying pan. Add the bacon lardons and fry until crisp and golden. Remove from the pan with a slotted spoon and keep warm.

6.  Add the herring fillets to the pan, flesh-side down, and fry for 1 minute. Turn over and fry for another 1 to 2 minutes, until the skin is golden brown. Put the fillets on four warmed plates and sprinkle with the bacon. Serve with the lemon wedges, and some boiled potatoes that have been tossed with a little chopped parsley.

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