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    You are in: Home / Recipes / Fried Shad Roe Recipe
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    Fried Shad Roe

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    Molly53's Note:

    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.

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    Units: US | Metric

    • 1 (1 1/2 lb) shad roe pairs
    • 1 quart water
    • 1 teaspoon salt
    • 1 tablespoon vinegar
    • flour
    • salt and pepper, to taste


    1. 1
      Place shad roe in saucepan and cover with water to which salt and vinegar have been added.
    2. 2
      Simmer 20 minutes; drain and cover with cold water for five minutes.
    3. 3
      Drain again; sprinkle with salt and pepper, dip in flour and fry in hot deep fat (375F) until golden brown.

    Ratings & Reviews:


    Nutritional Facts for Fried Shad Roe

    Serving Size: 1 (275 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.3
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.6 g
    Cholesterol 424.4 mg
    Sodium 494.0 mg
    Total Carbohydrate 1.7 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 25.3 g

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