Best Fried Shad Roe Recipes
FRIED SHAD ROE
A rich dish just lovely served with bacon. The whole roe actually consists of two egg sacs connected by blood vessels and membranes, which must be cut away. The roe is encased in a taut crispy covering like the casing of a great sausage. Once the membranes are cut away, you have two options: open the roe sac or leave it whole. The only reason for opening it would be to add it to scrambled eggs as the egg grains within become tough and gritty if exposed to direct heat. That's why most recipes call for broiling or pan-frying a whole shad roe, often dredged in flour. When done, the roe should still be faintly red at the very center, and its texture will be creamy and smooth. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place shad roe in saucepan and cover with water to which salt and vinegar have been added.
- Simmer 20 minutes; drain and cover with cold water for five minutes.
- Drain again; sprinkle with salt and pepper, dip in flour and fry in hot deep fat (375F) until golden brown.
Nutrition Facts : Calories 159.3, Fat 7.3, SaturatedFat 1.6, Cholesterol 424.5, Sodium 494.1, Carbohydrate 1.7, Protein 25.3
SHAD ROE PAN FRIED WITH BACON
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine flour, salt and pepper. Dredge roe in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add roe to pan and cook top side (side without vein) until well browned. Reduce heat, turn roe over, and continue to cook on second side until well browned and almost firm. Cover pan slightly to avoid dangerous splattering. Remove roe and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate roe and drizzle lemon butter over top. Serve smoked bacon on top of roe.;
SHAD ROE WITH FRIED CAPERS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Drain the capers and rinse them thoroughly to get rid of any salt. Dredge them in flour, shaking off excess. Heat enough oil to cover the capers (about an inch) and deep fry them in a small pan until they are golden and crisp. Keep them warm in a low oven.
- Rinse the shad roe and place them in the milk seasoned with salt and pepper. Remove them and dredge them lightly in the flour.
- Using a nonstick pan, heat the remaining peanut or vegetable oil and saute the roe until they are golden on both sides. Cover the pan and continue cooking for three to five minutes. The roe are done when they are firm to the touch.
- Place the roe on individual heated plates and sprinkle them with the capers and the parsley. Garnish each plate with a lemon quarter and serve.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
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