Sauteed shad roe with onions and garlic
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | Pairs shad roe | |
¼ | cup | Milk |
Salt and freshly ground black pepper to | ||
; taste | ||
2 | tablespoons | White cornmeal |
2 | tablespoons | Allpurpose flour |
3 | tablespoons | Vegetable oil |
1 | large | Onion; halved, then thinly |
; sliced | ||
1 | tablespoon | Finely chopped garlic |
1 | tablespoon | Fresh lemon juice |
Directions
In a shallow baking dish, combine the milk, salt, and pepper and mix well.
In a second shallow baking dish, combine the cornmeal and flour and mix well. Dip the roe first into the milk mixture, then into the cornmeal mixture, coating all sides.
In a heavy skillet, heat 2 tablespoons of the oil over mediumhigh heat until hot but not smoking. Add the roe and cook on one side until goldenbrown, about 2 to 3 minutes. Carefully turn the roe and cook for 2 to 3 minutes more. Cover the pan and continue to cook until the roe is cooked through and shows clear, about 3 to 4 minutes. Transfer to a warm plate.
In the same skillet, heat the remaining oil until hot but not smoking. Add the onions and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add the garlic and cook, stirring frequently, for an additional minute. Add the lemon juice, stir to blend well, and spoon the mixture over the roe. Serve immediately.
Yield: 4 servings
CHEF DU JOUR DORI SANDERS SHOW #DJ9296 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- About fresh roe
- Cheasapeake bay shad roe
- Majestic stuffed baked shad
- Mock crab roe
- Parmesan sauce
- Pumpkin agnolotti
- Pumpkin cranberry muffins
- Raspberry curry sauce
- Roasted carrot sauce
- Sauteed shad fillet with lemon
- Seasonal clafouti
- Shad in mustard crumbs
- Shad roe (mf)
- Shad roe pan fried with bacon
- Shad roe with bacon & pernod
- Shad roe with bacon and pernod
- Shad with sorrel
- Smoked shad (or porgy)
- Smoky greens
- Steamed shad roe bundles with ginger lemon sauce