Shad Roe Pan Fried With Bacon Food
SHAD ROE WITH BACON
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
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.
POTOMAC PANFRIED SHAD ROE
Back in the early 1970's, shad runs in the Potomac called my family in spring evenings to Hane's Point, where we used to dip net shad under the cherry blossoms. The roe is unctuous & encased in a taut crispy covering like the casing of a great sausage. Not low fat but full of those Omega fatty acids! Did not know we were eating so "high on the hog" at the time!
Provided by Busters friend
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon in cast iron or other heavy bottomed pan until crispy. Place in 200 degree F oven.
- Leave about 2 T bacon grease in pan & keep hot from cooking bacon.
- Separate roe pair trying not to puncture roe casing (Cut connecting tissue).
- Cook roe in casing like a sausage in bacon grease over low-medium heat until casing feels taut like a sausage, about 2-3 minutes, turning once. Grease needs to be hot enough for the roe to sizzle when placed in it but not wild splattering. If heat is too hot the casing can pop (this is messy & painful to the cook).Try not to pierce casing when turning as the tiny eggs will extrude.
- Remove from pan & place roe with bacon on paper towel or paper bag in oven.
- Turn up heat in pan & scramble your eggs, toast your tost & serve all with coffee.
Nutrition Facts : Calories 458.4, Fat 40.6, SaturatedFat 13.3, Cholesterol 469.2, Sodium 706.4, Carbohydrate 1.2, Sugar 0.8, Protein 20.5
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
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