Crispy Citrus Mackerel and Herring in Oatmeal

Crispy Citrus Mackerel

1 x 170g (6oz) mackerel, fresh or defrosted, cleaned and head removed

MARINADE

2 x 15ml spoon (2 tablespoons) sunflower

oil grated rind and juice of 1 lemon

1 x 15ml spoon (1 tablespoon) orange juice

1 x 15ml spoon (1 tablespoon) clear honey

salt and pepper

Preheat the grill

1.	Make 3-4 diagonal slashes across both sides of the mackerel

2.	Mix together all the remaining ingredients. Pour over the mackerel, cover and refrigerate for 20-30 minutes.

3.	Remove the mackerel from the dish and place under a moderately hot grilL Brush with the marinade and grill for 5-6 minutes on each side.

4.	Pour the marinade mixture into a small saucepan, bring to the boil, simmer for 2-3 minutes

5.	Place the mackerel on a plate and pour over the sauce.

6.	Serve with croquette potatoes and broccoli.

4 herring fillets, fresh or defrosted

flour for dusting

salt and black pepper

1/2 x 5ml spoon (1/2 teaspoon) dry mustard

115g (4oz) porridge oats

1 egg, beaten with a little milk

vegetable oil for frying

1.	Trim fillets and dust in seasoned flour.

2.	Mix mustard into porridge oats.

3.	Dip fillets in beaten egg and coat in porridge oats.

4.	Shallow fry, two at a time, for 3-4 minutes each side.