| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Dujour12 | 4 | servings | |
INGREDIENTS
| 3 | Pairs shad roe | |
| 1/4 | c | Milk |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| 2 | tb | White cornmeal |
| 2 | tb | Allpurpose flour |
| 3 | tb | Vegetable oil |
| 1 | lg | Onion; halved, then thinly |
| ; sliced | ||
| 1 | tb | Finely chopped garlic |
| 1 | tb | Fresh lemon juice |
INSTRUCTIONS
In a shallow baking dish, combine the milk, salt, and pepper and mix well. In a second shallow baking dish, combine the cornmeal and flour and mix well. Dip the roe first into the milk mixture, then into the cornmeal mixture, coating all sides. In a heavy skillet, heat 2 tablespoons of the oil over mediumhigh heat until hot but not smoking. Add the roe and cook on one side until goldenbrown, about 2 to 3 minutes. Carefully turn the roe and cook for 2 to 3 minutes more. Cover the pan and continue to cook until the roe is cooked through and shows clear, about 3 to 4 minutes. Transfer to a warm plate. In the same skillet, heat the remaining oil until hot but not smoking. Add the onions and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add the garlic and cook, stirring frequently, for an additional minute. Add the lemon juice, stir to blend well, and spoon the mixture over the roe. Serve immediately. Yield: 4 servings CHEF DU JOUR DORI SANDERS SHOW #DJ9296 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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