Difference between revisions of "Fried Shad"
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# Cut headed, eviscerated, scaled shad into ½ inch strips and rinse strips. | # Cut headed, eviscerated, scaled shad into ½ inch strips and rinse strips. | ||
# Coat strips in corn meal. | # Coat strips in corn meal. | ||
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[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Southern Meat Dishes]] | [[Category:Southern Meat Dishes]] | ||
| − | [[Category: | + | [[Category:Seafood Recipes]] |
Latest revision as of 20:16, 13 July 2012
Description
Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
Ingredients
Procedures
- Cut headed, eviscerated, scaled shad into ½ inch strips and rinse strips.
- Coat strips in corn meal.
- Fill fryer with peanut oil.
- Heat oil to 365°F.
- Place shad strips in the fryer.
- Fry until cooked: shad strips float, are brown and minimum 145°F.
