Instructions: Clean fish, split them open at belly.

Season coarse oatmeal with salt, pepper.

Roll fish on both sides in seasoned coarse oatmeal.

Heat 1 tbsp butter per fish in frying-pan until bubbling but not brown.

Fry fish on both sides until golden.

Drain, serve garnished with parsley and wedges of lemon.

Serve 1 large or 2 small fish per person.

NOTES : Certain fish, in particular trout, mackerel and herring are utterly delicious fried in oatmeal and this has been a traditional and beloved dish all across Scotland since time immemorial. For many Scots, fish fried in oatmeal epitomises the warmth and comfort of home; whether a Buckie cottage or a Hebridean croft.

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