Pan-Fried Shad Roe with Bacon
Delicate shad roe sacs pan-fried in bacon fat until just set, a fleeting springtime delicacy served alongside crisp bacon.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 24
- carbs
- 4
- protein
- 24
- calories
- 340
Instructions
- 1
Rinse the shad roe gently with cold water. Pat it dry with paper towels.
- 2
Cook the bacon in a cast-iron skillet until crisp. Set the bacon aside, but leave the fat in the pan.
- 3
Season the roe with salt and pepper. Coat it lightly in a thin dusting of flour.
- 4
Turn the burner down to medium-low heat. Place the roe sacs into the warm bacon fat.
- 5
Cook for 4-5 minutes per side until lightly browned and just firm. Be careful not to poke or break the sacs.
- 6
Transfer the roe to a plate. Place the crisp bacon right beside it.
- 7
Serve right away with fresh lemon wedges.
Chef's tips
Keep the heat gentle at medium-low. The delicate roe sacs dry out quickly if cooked with too much heat.
Storage
Best eaten fresh the day it's cooked.
Reheating
Not recommended, as reheating dries out the roe.
Common mistakes to avoid
- •Using heat that is too high, which makes the delicate roe sacs burst open.
- •Cooking the roe for too long, which makes the texture dry and rubbery.
Serving suggestions
Cooked Pan-Fried Shad Roe with Bacon?
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