If you love shad, chances are that you are searching for new ideas and suggestions about how you can cook this type of fish. If so, you have clicked on the right link. Because we understand how complicated navigating through the countless recipes online can be, we have decided to make a list of great shad recipes that everybody should try. So, read ahead, pick one of our suggestions and start cooking!
Shad with Thyme
To prepare this recipe you need 2 pounds of shad fillets cut into four equal parts, ½ tablespoon of salt, 3/4 teaspoon fresh thyme (chopped), one tablespoon of olive oil. Also, you should use 1/8 tablespoon of black pepper (freshly ground), a tablespoon of butter and lemon wedges (optional, as they will be used for plating).
Firstly, heat the broiler in the oven and oil a broiler pan or cover it in baking paper. Then, take the fish and rub the olive oil on it. Add the chopped thyme all over it and add some pepper and salt. Add the butter as well.
Secondly, broil the fish until it gets a golden texture (that is, for about 4 minutes in case of medium fillets). Add some more thyme for decorating purposes and the lemon wedges. Bon appetit!
Shad with Asparagus
To make two servings, you should have 6 ounces of shad fillets (boneless and skinless), one pound of trimmed asparagus, a cup of white wine (dry), ½ cup of sour cream. Also, make sure that you have one bunch of sorrel (chopped), salt, pepper (fresh), three tablespoons of olive oil, one tablespoon of shallot (minced) and six tablespoons of butter (unsalted).
To start, cut the asparagus into bits that measure about 4 inches and boil it in salted water for one minute. Strain it and place it in cold water.
For the sorrel sauce, you should use a saucepan. In it, place the wine and the shallot and boil then at low heat for 15 minutes. Do so, until most of the wine has evaporated. Whisk continuously. Lower the temperature and add the butter. Add the sorrel and add some salt and pepper according to your taste.
Go ahead and preheat the oven to 375 degrees (F). Use two tablespoons of olive oil and heat them into a pan. Add the fish and season with pepper and salt; place the pan into the oven. Cook for three minutes (remember that the fish should be undercooked). Further, cover the pan with aluminum foil and let it sit for five minutes.
Lastly, heat the last tablespoon of oil in a skillet, add the asparagus and heat it. Add pepper and salt. To serve this dish, take two plates and add equal amounts of asparagus in each of them. Then, lay the shad on top of the veggies and drizzle the sauce over it.
Tempura (Japanese) Shad
To prepare this recipe, you will need 4 to 6 shad fillets (boneless and cut in what the professionals refer to as the honegiri technique), one egg yolk, a cup of mineral water, vegetable oil (for cooking), ½ teaspoon of salt. Additionally, use ¾ cup of flour (you can also use rice flour), ¼ teaspoon of baking soda, ¼ cornstarch, sauce (for dipping), salt.
Heat the vegetable oil to 360 degrees (F). In the meanwhile, cut the shad and salt the filets. Use all the dry ingredients to make a mixture. Turn on the oven and set it to warm. Lay a baking sheet on the rack.
Once the oil is heated, mix the mineral water and the egg water and add the dry mixture. Stir to combine the ingredients. Dip the shad in the mix and then fry each piece for about 4 minutes. While doing so, make sure that the fish does not stick to the pan. Once the fish is cooked, place it in the oven. You can serve this recipe with soy sauce, ponzu sauce or other kinds of sauces that you can dip the fish into.
Baked American Shad
To cook this American recipe, you should have one shad, an onion, a tomato, a lemon, one tablespoon of olive oil, four tablespoons of mayonnaise, a teaspoon of salt, and a teaspoon of pepper.
To start, wash and dry the fish and then cut it into pieces. Next, place it on a piece of aluminum foil (that has been sprayed with cooking spray). Subsequently, rub the fish in mayonnaise. Slice the lemon, the onion, and the tomato. Place the slices inside and over the fish.
Moreover, cover the fish with the foil and then bake the fish in the oven for about 40 minutes on 350 degrees (F). As a serving idea, you can place the fish on a course dish.
If you love eating smoked fish, we suggest that you take the time to smoke some shad. For the first brine, you will need a cup of salt (Kosher) and two quarts of water. For the second one, you should have one teaspoon of coriander seeds (crushed), half a cup of salt (the same type), ½ cup of maple syrup, the juice of a lemon. Also, use a tablespoon of black pepper (cracked), two quarts of water, one tablespoon of fennel seeds, three (smashed) garlic cloves, five bay leaves, and one chopped onion.
Firstly, mix the necessary ingredients to make the first brine and add the shad fillets into it. Once 30 minutes have passed, drain them. Next, make the second brine and add it to a stir. Wait until it is cold and pour it over the fish. Let it sit for 2 hours.
Then, rinse off the filets and dry them by using paper towels. Let the fish air dry them or use a fan. The meat should look shiny, and it should be dry (it is essential that you do so, as the fish has to form a second layer called pellicle that will help seal the meat). Use a smoker to smoke the fish for 1 to 3 hours (this aspect depends on the level of heat that is being used). Nonetheless, do not use more than 180 (F) degrees while smoking the fish, as this will interfere with the cooking process.
Once the fillets are done, remove them from the smoker and place them in a cold place or in the fridge/freezer.
Shad Roe with Capers and Bacon
To cook this recipe, you will need two tablespoons of vinegar, two tablespoons of minced shallots, 4 or 5 ounces of shad roe, six slices of bacon, three tablespoons of capers (chopped finely). Also, add one and a half cup of flour, salt, one and a half cup of buttermilk, a tablespoon of vegetable oil and three tablespoons of parsley (chopped).
To cook this recipe you will need an hour and a half, but the active cooking time is of about 30 minutes. When the meal is ready, you will have no less than four delicious servings.
First, take a small baking dish and cover the shad roe lobes in buttermilk. Let them sit at room temperature for about an hour. In a somewhat large pan, cook the bacon until it gets a brownish color (this means that you should cook it for about 5 minutes at medium heat). Once fried, transfer the bacon on paper towels.
In the same skillet, add the vegetable oil. Place the flour in a bowl and add salt. Take the roe lobs out of the buttermilk and dredge them in flower. Do so with each lobe and then add it to the skillet. Cook on moderate heat. Once one side gets a brownish color, turn it over and repeat the process. Place the cooked lobes on plates.
Add the shallot and the capers in the skillet and cook them for about one minute. Stir them regularly and then add the vinegar and the parsley. Pour the sauce over the shad and then place the bacon on top. Serve warm.
Tips and tricks
As you probably already know, shad is the type of fish that is very difficult to cook because it has many bones that are difficult to remove. Consequently, you should try purchasing fish that have already been filled by specialists that know what they are doing.
Still, if you buy a whole fish, it is suggested that you cook it with the bones still in it and that you carefully remove them while eating. However, if you do so and you intend to serve shad to your guests, don’t forget to warn them about the bones.
Nevertheless, regardless of how difficult it is to prepare, shad is a kind of flavored fish that everybody surely loves. In fact, shad was the type of meat usually eaten by the American colonists, and it was George Washington’s favorite kind of fish!
All in all, we hope that you will give these recipes a go. Just follow the instructions, and we are sure that you will end up with amazing dishes that your loved ones will highly appreciate. So, start cooking!