| 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
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