Best 8 Fried Shad Roe Recipes

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Fried shad roe is a Southern delicacy that is enjoyed by many. It is a dish that is typically served as an appetizer or main course, and it can be prepared in a variety of ways. The roe is the eggs of the shad fish, and it is typically fried until it is golden brown and crispy. It has a delicate flavor that is similar to crab or lobster, and it is often served with a dipping sauce, such as tartar sauce or cocktail sauce. For those who are looking for a delicious and unique dish to try, fried shad roe is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

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



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.

SHAD ROE PAN FRIED WITH BACON



Shad Roe Pan Fried with Bacon image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup instant flour
Salt and pepper
2 pair shad roe
2 tablespoons vegetable oil
2 tablespoons butter
Juice of one lemon
1/4 cup chopped parsley
8 slices warm, cooked apple wood smoked bacon

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 MUSTARD



Shad Roe with Mustard image

Shad the largest member of the herring family, migrates to the rivers of the East Coast every spring. It's a big, bony fish (filleting it properly is an increasingly rare skill) with moist flesh that is not unlike that of salmon. But its huge egg sacs, which come in pairs held together by a thin membrane, are the real attraction. They're filled with millions of eggs, which, if they are not overcooked, remain creamy and rich in a way that is reminiscent of fine organ meat-not quite foie gras, but not that far away either. As a bonus, the exterior membrane becomes slightly crisp. Most shad roe is sadly overcooked, but this need not be the case. Keep the cooking time for shad roe short, just long enough to firm up the roe and cook it to the equivalent of medium-rare. (It's okay to cut into it for a look-see the first couple of times you try this, but it's also pretty easy to get the hang of it, because the change in texture is rather dramatic.) Note that this recipe serves two; it's easy enough to double, however; just use two skillets instead of one to avoid crowding the roe.

Yield makes 2 servings

Number Of Ingredients 5

2 tablespoons butter
1 large pair shad roe (about 3/4 pound)
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
Minced fresh parsley for garnish (optional)

Steps:

  • Heat an 8- or 10-inch nonstick skillet over medium heat for a minute or two, then add the butter. When it melts, gently lay the shad roe in the pan and sprinkle it with salt and pepper. Cook for about 3 minutes, or until the underside is lightly browned.
  • Turn very gently-a large spatula is best for this-and season the cooked side. Cook for another 3 minutes or so, again until the underside is lightly browned. By this time the roe should be quite firm to the touch; if it is still soft, cover the pan and cook for another minute or two, then cut into it to check. When done, the center will be red and the area surrounding it pink.
  • Transfer the roe to a warm plate. Add the mustard and 1/4 cup of water to the pan; stir. Raise the heat to high and stir the sauce with a wooden spoon until smooth and thick. Spoon over the roe, garnish if you like, and serve immediately.
  • Shad Roe with Capers and Vinegar: In step 3, omit the mustard. Instead, stir in 2 tablespoons capers, 1 tablespoon vinegar, and 2 tablespoons of water. Stir until blended and the liquid is reduced by about half. Spoon over the roe, garnish, and serve.
  • Shad Roe with Bacon: Omit the butter. Begin by cooking 4 thick slices good-quality bacon over medium heat until the fat is rendered and the bacon is done; remove the bacon and keep warm. Cook the shad roe in the bacon fat, exactly as directed. Serve the shad roe and bacon with lemon wedges, garnished with fresh parsley.

SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE



Shad and Shad Roe With Lemon Shallot Butter Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 boneless shad fillets with skin, about 1 1/2 pounds
2 pairs shad roe
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 tablespoons butter
3 tablespoons finely chopped shallots
2 tablespoons lemon juice
2 tablespoons finely chopped parsley

Steps:

  • Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
  • Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
  • Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
  • In one of the skillets, add the butter and shallots. Cook and stir until wilted.
  • Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 318 milligrams, Sugar 1 gram, TransFat 0 grams

ERIC'S SAUTEED SHAD ROE WITH BACON-BUTTER SAUCE AND FRISEE



Eric's Sauteed Shad Roe with Bacon-Butter Sauce and Frisee image

Chef Eric Ripert, of New York's Le Bernardin restaurant, shares his recipe for this spring delicacy.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 11

4 slices bacon (preferably double-smoked), cut crosswise into 1/8-inch-thick slices
1/2 cup Homemade Chicken Stock
4 tablespoons cold unsalted butter, cut into small pieces
Fine sea salt and freshly ground white pepper
1 pair shad roe (preferably jumbo)
Wondra flour, for dusting
2 tablespoons grapeseed oil
1 tablespoon balsamic vinegar
1/4 teaspoon chopped garlic
2 tablespoons extra-virgin olive oil
1 head frisee

Steps:

  • Make the sauce: Place bacon in a medium skillet, and cook over high heat until bacon is golden and just crisp. Remove 2 tablespoons bacon, and drain on a paper towel-lined plate; set aside. Continue cooking the remaining bacon until very crisp but not blackened. Transfer to a fine sieve; discard bacon fat. Transfer crisp bacon to the jar of a blender.
  • Meanwhile, in a small saucepan, bring chicken stock to a boil over high heat. Add butter, piece by piece, whisking constantly until incorporated. Add the chicken-stock mixture to the blender, and blend on high speed until bacon is pureed. Season with salt and pepper. Set aside in a warm place until ready to serve.
  • Cook the shad roe: Preheat the oven to 400 degrees. Using a sharp knife, trim shad roe, and divide into 2 pieces, being careful not to tear the membrane. Pour flour into a shallow bowl, and season with salt and pepper; dust pieces lightly with the flour.
  • In a medium nonstick ovenproof saute pan, heat grapeseed oil over medium heat. Add shad roe, and cook until golden, 2 to 3 minutes. Turn, and transfer the saute pan to the oven until roe is cooked through, 3 to 4 minutes. Remove from saute pan, and set aside while preparing salad.
  • Make the salad: In a large bowl, combine vinegar, garlic, 1/4 teaspoon salt, and a pinch of pepper. Whisk to combine. Slowly add olive oil, whisking constantly, until combined. Add frisee and the reserved bacon; toss to combine.
  • To serve: Slice the shad roe crosswise on the bias into 1/2-inch-thick slices. Divide among four plates. Spoon the bacon sauce over, and serve immediately with the frisee salad on the side.

SHAD ROE WITH FRIED CAPERS



Shad Roe With Fried Capers image

Provided by Moira Hodgson

Categories     dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup salted capers, soaked in warm water for 30 minutes
Flour for dredging 1 inch plus
2 tablespoons peanut or vegetable oil
2 pairs shad roe
1/4 cup milk
Coarse salt and freshly ground pepper to taste
2 tablespoons flat-leaf parsley, chopped
1 lemon cut into quarter

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

SHAD ROE SAUTEED IN BUTTER



Shad Roe Sauteed in Butter image

A very simple preparation for this spring time delicacy --from Dorian's Fish Market in Manhattan. Serve it with some crisp bacon or some capers.

Provided by Chef Kate

Categories     Easy

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1 shad roe pair
salt & freshly ground black pepper
4 tablespoons unsalted butter
1 tablespoon parsley, freshly chopped
1 lemon

Steps:

  • Puncture the roe in several places with a pin.
  • Season roe with salt and pepper.
  • Melt butter in a skillet with a lid.
  • Add roe and GENTLY saute for 3-4 minutes. Turn over with care, using a spatula.
  • Cover and let simmer for about 6 or 7 minutes.
  • Divide roe in half carefully. Transfer to plates.
  • Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 215.1, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 5.8, Carbohydrate 5.9, Fiber 2.6, Protein 0.9

Tips:

  • Choose the freshest shad roe possible. Fresh roe will be firm and plump, with a light pink or cream color. Avoid roe that is soft, mushy, or has a strong fishy smell.
  • Soak the roe in milk for 30 minutes before cooking. This will help to remove any bitterness and make the roe more tender.
  • Coat the roe in flour, cornmeal, or bread crumbs before frying. This will help to create a crispy outer coating.
  • Fry the roe in hot oil until it is golden brown and cooked through. Be careful not to overcook the roe, as it can become tough and rubbery.
  • Serve the roe hot with your favorite dipping sauce. Some popular dipping sauces for shad roe include tartar sauce, cocktail sauce, and lemon butter.

Conclusion:

Fried shad roe is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its crispy outer coating and tender, flavorful interior, shad roe is sure to please even the most discerning palate. So next time you're looking for a new and exciting way to cook fish, give fried shad roe a try!

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