Recipe by Pierre Wibawa
"Another way to enjoy your deep-fried fish. I think it is traditionally Scottish. Try it for a change. Serve warm with chips and lemon or salad."
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vegetable oil for frying
4 (6 ounce) fillets
all-purpose flour for coating
salt and pepper to taste
I dont usually rate a recipe that I altred, but based on other reviews, I made two changes. One, I seasoned the fish to my liking BEFORE the flour, that way the fish got seasoned, not the coating. Second, I cooked the fish in the oven the way I do ovwen fried chicken. I heat up the pan in the oven first, and aadd whatever oil or butter I want to use ( usually a combination ) Then I added the fish. Cooked it halfway thru, then flipped it over to finish cooking. Both sides get crispy, the fish gets cooked before it burns. My husband and I both enjoyed it.
As-is it's pretty bland, it definitely needs something added to the breading. This was the first time I've tried coating in flour before egg & breading and it worked much better than everything I've done in the past.
I used tilapia and sole filets and served it with a bourbon honey mustard sauce.
My husband and I sat in stunned silence as our normaly fussy 4yr old gobbled this fish up. His only request to us was "try your dinner it's good" and he was right. We did add season salt to the flour as suggested by other members
This deserves 10 stars. It so moist on the inside and crunchy on the outside. I love the oatmeal. Why didn't I ever think of this. By far the best fish I have ever made.
Great change of pace. I used walleye brought back from Canada and it turned out fabulous. The flour before the egg/milk really helped coat the fish and stick the oats. Nice heavy coating gave the fish a wonderful texture, almost nutty. Everyone loved it even the picky 3yr old. When I make this again I will probably add some seasoning to the mix as that was the only thing lacking.
Made this tonight for my family, mostly because I didn't have the ingredients to make another recipe. I'm glad now. This was a very easy to make, delicious fish. The oats added a nice crunch. (Will it also counter the cholestrol in the vegetable oil?) I added about 1/2 tsp. Old Bay seasoning to the flour for extra flavoring. Next time, I'll add more seasoning to the flour. It's a keeper.
I pulsed the oatmeal in the food processor to make it a little finer. Nice and crunchy...make sure your oil is nice and hot before dropping in the fish.
It's nice! It is crunchy like breadcrumb... I like it.
* Percent Daily Values are based on a 2,000 calorie diet.
Oat Crusted Fish
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 764
** Calories from Fat: 197
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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