Crappit Heid is a traditional Scottish recipe for a classic dish of haddock heads stuffed with oatmeal and onion that's steamed to cook. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Crappit Heid.
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Crappit heids is basically subsistence food, borne out of poverty. Families with little money to spare would mix oatmeal or barley-meal with the cheaper parts of the fish like the head and the offal (all the bits that now get thrown away) to make an inexpensive but filling and nutritious meal. For fishing families, this would be a way of making use of those parts of the fish that would not normally be sold. A nutritious meal for a pittance.
Ingredients:
100g fine-ground oatmeal
1/2 small brown onion, very finely chopped
25g unsalted butter
1 tbsp milk
1 tsp sea salt
freshly-ground black pepper
8 haddock heads
butter for greasing
Method:
Liberally grease a stew pan with butter.
In a mixing bowl rub the butter into the oatmeal and the onion. Season with salt and pepper, and bind with milk.
Take a walnut sized piece of stuffing and wedge it into the cavity underneath the eyes. Place the fish heads in the stew pan so the mouths are facing up.
Pour over enough water to just cover the base of the pot. Put the lid on and simmer gently over a medium heat for 30 minutes. Serve hot.
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