Food Ingredients Seafood Fish Shad Roe with Bacon and Capers 5.0 (1) 1 Review The key to these briny shad roe lobes is to crisp them slowly. "Patience is a key element to cooking shad roe," says Andrew Zimmern. Plus: Andrew Zimmern's Kitchen Adventures Guide: Fish and Seafood Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Published on March 17, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Madeleine Hill Active Time: 30 mins Total Time: 1 hr 30 mins Yield: 4 Ingredients Four 4- to 5-ounce lobes shad roe (2 sets), trimmed (see Note) 1 1/2 cups buttermilk 6 slices bacon 1 tablespoon vegetable oil 1 1/2 cups all-purpose flour Salt 3 tablespoons capers, rinsed, drained and finely chopped 2 tablespoons minced shallot 2 tablespoons sherry vinegar 3 tablespoons finely chopped parsley Directions In a small baking dish, cover the roe lobes with the buttermilk and let stand at room temperature for 1 hour. In a large skillet, cook the bacon over moderate heat, turning once, until browned and crisp, about 5 minutes. Transfer to paper towels to drain, then break into large pieces. In the skillet, heat the vegetable oil in the bacon fat. Spread the flour in a shallow bowl and season with salt. Remove the roe lobes from the buttermilk, allowing the excess to drip back into the dish. Dredge the lobes in the flour and add to the skillet. Cook over moderately high heat, turning once, until browned and crisp, 5 to 6 minutes total; transfer to plates. Keep warm. Add the capers and shallot to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Stir in the sherry vinegar and parsley and season lightly with salt. Spoon the pan sauce over the roe, top with the bacon and serve right away. Notes Shad roe is available only during spring months. Originally appeared: March 2014 Rate It Print