If you’re trout fishing in the lochs of Scotland, your catch may end up like this: batter-crusted with that ubiquitous Scottish staple, oats; and served beside a generous mound of stovies, Scottish slang for stove-roasted potatoes. Round it off with a beverage of your choice to make your British Isles fish fry complete.
Oat-Crusted Trout with Stovies
– 4 whole trout, cleaned
– 1 egg, beaten
– ¼ cup milk
– All-purpose flour for dredging
– 1 cup rolled oats
– ½ cup (or less) vegetable oil
– 1 ½ pound new potatoes, thinly sliced
– 2 large onions, thinly sliced
– ¼ cup beef stock
– 2 Tbsp. fresh chives, minced
– Salt and freshly-ground black pepper, to taste
1. To prepare the stovies: Place a Dutch oven or other heavy, lidded pot over medium-high heat. Add 1⁄4 cup of vegetable oil and heat until almost smoking. Add the onions and potatoes and stir well to evenly coat them. Generously add salt and pepper. Cover the pot and reduce the heat to medium-low. After 10 minutes, add the beef stock, stir, and replace the lid. Cook for an additional 20 minutes, or until the potatoes are just tender. Increase the heat to medium-high, and cook uncovered for 5 minutes to brown the potatoes. Sprinkle with chives and reduce the heat to low to keep warm.
2. While the stovies are cooking, prepare the trout: Whisk the egg and milk together. In a separate bowl, mix the flour with generous dashes of salt and pepper. Rinse the trout with cold water and pat dry with paper towels. Lightly dredge the fish in the seasoned flour, then in the egg mixture (or use a pastry brush to coat the fish). Roll the fish in the oats, pressing lightly to make sure they adhere.
3. Heat 2 tablespoons of the remaining oil in a large skillet over medium-high heat. Add the trout, in batches (you may need to add more oil as you go), and cook for 3 to 4 minutes per side, or until golden brown. Flip them as gently as possible. Transfer the fish to a warm oven as they’re finished. Place the trout on a plate beside a mound of stovies. Serves 4.