Crispy Oat Herrings & Apple Rings (Irish)

This classic Irish dish brings together the briny richness of fresh herrings and the sweet crunch of fried apple rings in one skillet.

The herrings get dipped in beaten egg, then rolled in medium-ground oatmeal for a nutty, crispy crust that shatters when you cut into it. Quick-fried apple slices caramelize at the edges, their natural sugars concentrating into candy-like sweetness that cuts through the fish’s richness.

Serve this hot from the pan with cider sauce drizzled over the top for an authentic taste of Irish coastal cooking.

Pro Tips

• Pat herrings completely dry after washing (wet fish won’t hold the oat coating)
• Use medium-ground oatmeal, not instant oats (you need texture for proper crunch)
• Keep fried herrings warm in a low oven while you fry the apple rings so everything stays hot
• Core apples but leave the skin on for color and structure during frying

Variations

• Substitute mackerel or trout if herrings aren’t available at your fishmonger
• Mix chopped fresh herbs like dill or thyme into the oatmeal coating for extra flavor
• Serve with Irish soda bread and butter instead of cider sauce for a hearty breakfast