YES WE HAVE SHAD…..AND SHAD ROE
How do I make it?
In a small baking dish, cover the roe lobes with the buttermilk and let stand at room temperature for 1 hour.
In a large skillet, cook the bacon over moderate heat, turning once, until browned and crisp, about 5 minutes. Transfer to paper towels to drain, then break into large pieces. In the skillet, heat the vegetable oil in the bacon fat. Spread the flour in a shallow bowl and season with salt. Remove the roe lobes from the buttermilk, allowing the excess to drip back into the dish. Dredge the lobes in the flour and add to the skillet. Cook over moderately high heat, turning once, until browned and crisp, 5 to 6 minutes total; transfer to plates. Keep warm.
Add the capers and shallot to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Stir in the sherry vinegar and parsley and season lightly with salt. Spoon the pan sauce over the roe, top with the bacon and serve right away.
Broiled Shad Fillet Recipe
How to Make It
Heat the broiler. Lightly oil a broiler pan or baking sheet. Put the fish in the pan and rub the surface with the oil. Sprinkle with the chopped or dried thyme, the salt, and pepper. Dot with the butter.
Broil the fish until golden brown and just done, about 4 minutes for 3/4-inch-thick fillets. Decorate with the thyme sprigs, if using. Serve with the lemon wedges.
Fish Alternatives There’s nothing quite like shad. Still, this is a good basic broiled fish recipe to use with other fish fillets, such as red snapper, sea bass, striped bass, pompano, and bluefish.
Variation Broiled Shad with Oregano: Use 3/4 teaspoon fresh or 1/4 teaspoon dried oregano in place of the thyme.