Shad Roe with Bacon & Capers
Every spring when the shad run on the East Coast, I start to salivate. By Andrew Zimmern This small bony fish needs to be dealt with very particularly, but the
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Cooking tools:
- Baking dish
- Skillet
- Paper towel
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Tongs
- Serving platter
- Plate
- Stove
- Oven
- Fork
Ingredients
- Four 4- to 5-ounce lobes shad roe (2 sets), trimmed (see Note)
- 1 1/2 cups buttermilk
- 6 slices bacon
- 1 tablespoon vegetable oil
- 1 1/2 cups all-purpose flour
- Salt
- 3 tablespoons capers, rinsed, drained and finely chopped
- 2 tablespoons minced shallot
- 2 tablespoons sherry vinegar
- 3 tablespoons finely chopped parsley
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