Yarmouth Bloaters is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter or breakfast dish of Yarmouth Bloaters (also known as Red Herrings) that are grilled to cook and served with butter and a captain's biscuit. The full recipe is presented here and I hope you enjoy this classic British version of: Yarmouth Bloaters.
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This is a classic recipe for a Victorian version of Yarmouth Bloaters that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 329.—YARMOUTH BLOATERS.
Cut off the head and tail, split the bloater down the back, spread it out flat, and broil it on both sides over a clear sharp fire ; send to table with a pat of fresh butter and a thick captains biscuit made hot in the oven or before the fire.
Remove the head and tail of the Yarmouth bloater then split down the back and open out flat. Place under a hot grill and cook on both sides until done through.
Arrange on a serving plate, garnish with a pat of butter and a thick Captain's biscuit that has been warmed and serve.
