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Penwaig Nefyn (Nefyn Herring)

Penwaig Nefyn is a traditional Welsh (Cymric) recipe for a classic dish of boned herring coated in butter and oatmeal that are cooked by frying with onions. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Nefyn Herring (Penwaig Nefyn).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : British RecipesCymric/Welsh Recipes

Original Recipe

Yn y gorfennol roedd Nefyn, ym mhenryn Llŷ yn enwog am ei benwaig. Dyma ffordd draddodiadol yr ardal o baratoi'r pysgod.

Cynhwysion:

2 benwaig i bob person
blawd i flawdio
menyn wedi toddi i gotio
blawd ceirch
2 nionyn wedi tafellu'n denau
menyn i ffrio
halen a phupur du i flasu

Dull:

Glanhewch y pysgodyn cyn torri'r pen i ffwrdd a thorri holl ford i fyny'r bol. Agorwch y pysgodyn (gyda'r bol i lawr) cyn trawo'r pysgodyn ar draws ei gefn dwywaith neu dair gyda'ch llaw neu bren rowlio. Tynnwch yr asgwrn cefn ac unrhyw esgyrn mân cyn tynnu'r gen a glanhau'r pysgodyn cyn ei sychu. Heanwch flawd am y pysgodyn yna gorchuddiwch yn y menyn wedi toddi cyn rhoi haenen o flawd ceirch. Gwasgwch hwn i lawr ar y pysgodyn i'w gadarnhau yna gosodwch y pysgodyn i'r neillty. Yn y cyfamser toddwch gweddill y menyn mewn padell mawr a ffriwch y nionod nes eu fod yn feddal ac yn dechrau lliwio (tua 8 munud). Gwthiwch y nionod i'r neillty yn ychwanegwch y pysgod gan eu ffrio ar bob ochor nes eu bod wedi coginio drywodd a fod y blawd ceirch wedi lliwio (tua 12 munud). Gweinwch gyda tatws newydd mewn menyn neu gaya Stwns Rwdins.

English Translation

The town of Nefyn on the Llŷn Peninsula in North Wales used to be famous for its herring fishing (an industry now long passed to memory) and there was always a glut of the fish. This dish is the Welsh equivalent of that Scottish classic of Herring in Oatmeal

Ingredients:

2 herring per portion
flour for dusting
melted butter for coating
medium oatmeal to coat
2 onions, finely sliced
butter for frying
salt and black pepper, to taste

Method:

Gut the fish then remove the heads and slit along the belly. Open the fish out, belly side down and bang on the back a few times with your hand or a rolling pin. Remove the backbone and as many of the pin bones as you can. Scrape away the scales then wash and pat dry.

Dust the fish with the flour then dip in melted butter before sprinkling the oatmeal over the top and patting to firm down. Coat as much of the fish as possible then set aside.

Meanwhile melt the butter in a large pan and add the onions. Fry until just beginning to colour (about 8 minutes) then push the onions aside. Add the herring to the pan and cook on both sides until cooked though and the oatmeal is beginning to colour nicely (about 12 minutes). Serve with buttered new potatoes or Stwns Rwdins.