Oatmeal is historically an important ingredient in the Irish store cupboard - we cook it with water or milk and call it porridge and ate it for breakfast. Some people lined their stomachs with a bowl of porridge before a trip to the pub to have a few pints. Here the raw oatmeal is used to cook mackerel fillets to give a crunchy topping.
8 fresh mackerel fillets 2 cups of uncooked oatmeal Salt and black pepper Butter or oil for frying
1. Put the oatmeal on a plate. Season the mackerel fillets with salt and black pepper, then dip into the oatmeal, coating each side. Heat the oil or butter in a non-stick pan and when it is hot (if you are using butter make sure it doesnt' brown), turn down the heat and cook two or three fillets of mackerel at a time on both sides until the oatmeal is golden (4-6 minutes on each side). Keep the mackerel warm while you cook the rest of the fillets. Serve as a starter.
Cook's note – You can bake these on oiled tin foil in the oven too.