Shad Roe Pan Fried With Bacon Recipes

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FRIED SHAD ROE



Fried Shad Roe image

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

1 (1 1/2 lb) shad roe pairs
1 quart water
1 teaspoon salt
1 tablespoon vinegar
flour
salt and pepper, to taste

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 WITH BACON AND MUSHROOMS



Shad Roe With Bacon and Mushrooms image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 slices thick-cut bacon, cut into 1-inch pieces
2 shad fillets, with skin on
2 pairs shad roe
1/2 cup milk
Coarse salt and freshly ground pepper to taste
Flour for dredging
1/3 cup peanut or vegetable oil
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup creme fraiche
Juice of 1 lemon
2 tablespoons chopped flat-leaf parsley

Steps:

  • Fry the bacon until it is crisp, drain it and warm it in a low oven.
  • Cut the shad fillets in half and place them with the roe in the milk. Remove them, season them with salt and pepper and dredge them lightly in the flour, shaking off any excess.
  • Using a nonstick pan, heat the peanut or vegetable oil and saute the fillets and the roe until they are golden on both sides. (This can be done in two batches if necessary). Turn heat down and cook four to five minutes. Handle roe carefully to prevent them from splitting. Remove to heated platter and keep warm.
  • While the fish is cooking, heat the butter in another pan. Add the mushrooms and thyme and cook until the former are golden brown. Stir in the creme fraiche and the lemon juice and season to taste with salt and pepper. Pour the sauce onto the fish and sprinkle with parsley and bacon. Serve at once.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 59 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 17 grams, Sodium 680 milligrams, Sugar 4 grams, TransFat 1 gram

SHAD ROE WITH BACON



Shad Roe With Bacon image

Provided by Moira Hodgson

Categories     dinner, main course

Time 10m

Number Of Ingredients 6

2 pairs shad roe
2 strips bacon
1 tablespoon safflower oil
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper to taste
2 lemon quarters

Steps:

  • Cut the pairs of roe in half, taking care not to damage the membrane. Wipe them dry with paper towels and set aside.
  • Cook the bacon in a large skillet (preferably cast iron) and drain on paper towels. Pour the fat from the skillet and wipe the pan with a paper towel.
  • Add the oil and butter to the skillet and when hot, add the roe and saute on both sides until lightly browned but pinkish in the middle. Do not overcook or the roe will be dry. Season with salt and pepper and serve garnished with lemon.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 134 milligrams, Sugar 1 gram, TransFat 0 grams

SHAD ROE



Shad Roe image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 to 6 tablespoons butter
Flour to coat
1 pair shad roe ( 6 to 8 ounces)
1 teaspoon minced ginger
2 tablespoons lemon juice
Salt and freshly ground black pepper
2 tablespoons chopped parsley or chives
Lemon or lime wedges

Steps:

  • Melt butter in a skillet. While foaming is subsiding, lightly dredge roe in flour and shake off excess. Add roe and cook until lightly browned, about 4 minutes. Turn over, and brown on the other side. Remove the roe to a plate. If necessary add more butter to the skillet. Add ginger and saute for a moment. Add lemon juice and remove from heat; season with salt and pepper, add parsley or chives and spoon over shad. Serve with lemon or lime wedges.

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