How To Make Pan-Roasted Shad Roe with Scrambled Eggs & Peppadew Peppers - Best Recipe | Charleston M
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Ingredients
- 2 (6- to 8-oz.) sets shad roe
- 2 Tbs. canola oil
- 1 cup all-purpose flour
- 2 tsp. salt
- 1 tsp. black pepper
- 8 eggs
- 1/4 cup milk
- 1 tsp. kosher salt
- 1 Tbs. unsalted butter
- 8 pickled peppadew peppers, seeded and sliced
- 1/4 cup sliced green onion
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