Shad Recipes

[buzzard]

Find a new recipe for Shad, or have one already that's yer favorite? Post it here and share with everyone.


Smoked Shad

1 Unboned shad cleaned, split and sliced-head and tail removed
Lemon juice
Several cloves of Garlic
Black Pepper
Salt if desired.

Method :
Rub the pieces of fish with lemon juice and garlic you put through a garlic press. For this recipe it is better than minced. Pepper and salt to taste.

Put the pieces skin side up in a pan in a single layer with space between the slices. cook in a 200-300 degree oven until the fish is quite dry and browned. If you do it to light brown and still moistish inside eat carefully around the plentiful bones. If you let it dry more the bones become edible. It takes quilte a while to do and an oven lower than 250 is better than the 300. Serve cold or room temperature.

[buzzard]

Whole Shad Baked in Milk with Potatoes and Bacon

1 whl shad - (4 to 5 lbs) cleaned, scaled
Coarse salt to taste
Freshly-ground black pepper to taste
1 lrg onion sliced
3 lrg baking potatoes peeled, sliced thin
2 x bay leaves
2 sprg fresh thyme - (to 3)
(or 1/2 teaspoon dried thyme)
5 slc thick-sliced bacon - (to 6)
(enough to wrap the fish completely)
4 cup milk
2 cup chicken stock


Preheat oven to 275 degrees.
Rinse the fish well inside and out and dry it with paper towels. Season it with salt and freshly ground pepper.

In a flameproof baking pan large enough to hold the fish, make a bed of the sliced onion and potatoes, the thyme and the bay leaves. Season with salt and pepper.

Wrap the fish in the bacon slices and lay it on the vegetables. Pour in the milk and chicken stock.

Using 2 or 3 layers of heavy-duty aluminum foil, cover the pan completely, tucking the foil tightly around the edges of the pan so no seam can escape. Put the pan over a burner on the stove and bring the liquid to a boil. If you see any steam escaping from the pan, tighten the seal, using additional foil if necessary, until no steam escapes.

Place the pan in the oven and let the fish bake for 6 to 7 hours. Using a large serving spoon, cut the fish into serving pieces.

[buzzard]

Shad in Mustard Crumbs

1 1/2 lb Shad Filets, skinless and boneless
6 tbl Brown Mustard
1 cup Seasoned Bread Crumbs
2 tbl Olive Oil
1 Lemon, in wedges


Brush shad filets with 3 tb of the mustard. Dredge in bread crumbs, then dab remaining 3 tb mustard over the breading.

Dredge again in the bread crumbs. It's okay if the surface looks crumbly. Saute fish in olive oil until it flakes easily, about 4 minutes per side. Serve with lemon wedges.

[olhillbilly]

A 4 or 5 pound shad? Holy Cow! Even a half pound shad fillet! shad that big I wudnt never havta get bait but once a twice a year. I just cant imagine eatin one of em. Nasty lil oily things. an they dont keep fer squat. Catfish shure do luv em tho. I'll just eat my taters an bacon by themselves, thank ya.

I wonder if we get as many hits on shad recipes as we do on spoonbill. It'll be entertaining to find out. ;D

[buzzard]

I never ate one, but figured if someone was gonna, might as well find some good recipes, LOL. Mebbe you can cook one up fer the catfish.

[gonecatfishing]

We ate them when I was growing up..2 to 3 lb. size. Fillet, place in mixture of 6 eggs and 1/4 cup of milk, remove and coat in corn meal seasoned with salt and pepper, dip in egg/milk mixture, remove and re-coat in corn meal and put in hot oil until golden brown. Serve with fried potatoes and beans. Gaspareau is what they are called where I come from. It is a French Creole / Cajin cooking. Very filling!!