One of the few things I have never worked with at Crosby’s Crabs is the shad roe. Well, I can cross that one off the list in a very delicious way. If you think about it, fish roe is an egg, so why not cook it with bacon? I added some capers, some sherry, and some parsley for freshness. I hope you like it.

8 ounces shad roe, trimmed
6 strips bacon
1 1/2 cups buttermilk
6 ounces capers, drained
1/4 cup parsley
3/4 cups rice flour
3/4 cups cornmeal
2 teaspoons Old Bay seasoning
1//2 teaspoon garlic powder
2 tablespoons sherry
3 tablespoons shallots
1/4 cup lemon juice
3 tablespoons butter
3 tablespoons cooking oil

Preheat oven to 400.

Soak roe in buttermilk for 20 minutes.

Place bacon on a broiler rack or a broiler pan; cook bacon for 20-25 minutes or until crisp.

Save 2 tablespoons bacon fat.

Mix rice flour, corn meal, Old Bay, garlic powder, and pepper.

In large skillet on medium heat, add butter and oil.

Dredge roe in flour mixture covering completely.

Add roe to pan and brown on both sides, about 5 minutes per side.

Remove roe from pan.

Add lemon juice and stir.

Add bacon fat, sherry, shallots; let reduce for two minutes.

Add capers and parsley.

Plating:
Shad roe
Sauce
Bacon