Oatmeal is an important ingredient in the Irish store cupboard – we cook it with water or milk and call it porridge and eat it for breakfast. When pubs were the mainstay of social life, old men lined their stomachs with a bowl of porridge before a trip to the pub to have a few pints. In this recipe the raw oatmeal is used to coat the mackerel fillets to give a crunchy topping.
4 fresh mackerel fillets
Salt and freshly ground black pepper
2 eggs, beaten
100g uncooked oatmeal
Butter or olive oil for frying
1 lemon, cut into quarters
1. Season the mackerel fillets with salt and black pepper and pat them dry.
2. Place the flour on a plate, the egg on another plate and the oatmeal on a third plate. Dip the mackerel fillets in the flour, then in the egg, then in the oatmeal, coating both sides and pressing the oatmeal lightly so that it sticks to the fish.
3. Heat the oil or butter in a non-stick shallow frying pan and when it is hot (if you are using butter make sure it doesn’t brown), turn down the heat and cook two fillets of mackerel at a time on both sides until the oatmeal is golden (4-5 minutes on each side). Keep the mackerel warm while you cook the rest of the fillets. Serve with a quarter of lemon to squeeze over the fish.
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