- Your favourite fish, filleted, skinned and cut into lengthway fingers
- 6 tbspn Flannerys Own Organic Oat Bran
- 2 tbspn garam masala
- 1 tspn ground cumin
- 1 tspn ground coriander
- Half tspn chilli powder
- Half tspn ground turmeric
- Salt and pepper
- 3 tbspn rice bran oil (great for frying)
- Mix together the oat bran, spices, salt and pepper together.
- Put the fish pieces into the mixing bowl and coat with the oat bran and spice mixture.
- Heat up the oil in a non-stick frying pan. Add the fish in batches and cook for
- 2-3 minutes each side until golden brown. Drain on kitchen paper.
- Serve with yoghurt, cucumber and mint and a simple tomato and onion salad.
Oat bran is the outer husk of the oat grain. The bran of grain is normally discarded during the milling process, which is unfortunate, since it contains the bulk of the dietary fibre of the grain, along with a large amount of useful minerals. Oat bran is a very concentrated form of fibre.
High-fibre, low-fat oat bran lowers cholesterol levels at a fraction of the cost of drugs. To lower cholesterol levels, oat bran must be eaten daily, according to recent studies.
The oat bran needs to be in your system every day along with the cholesterol if you want to get the maximum lowering effect. Studies have shown the more significant lowering of cholesterol - up to 15 percent - comes when 100 grams of oat bran are consumed every day. That is approximately equal to one-third of a cup of oat bran eaten twice a day.
Oat bran, like all cholesterol-lowering agents, is most effective when it is consumed in conjunction with a low-fat, low-cholesterol, high-fibre diet.