Entree: United States – Virginia (Southern United States) – Shad Roe

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 8 shad roe sacs, total approx. 1 lb (454 g)
- 6 slices thick-cut bacon, approx. 6 oz (170 g)
- 1 cup (170 g) stone-ground grits
- 4 cups (950 ml) water
- 1 cup (240 ml) whole milk
- 2 tbsp (30 g) unsalted butter (for grits)
- 1 cup (113 g) shredded sharp cheddar cheese
- 1 lb (450 g) collard greens, stems removed and chopped
- 1 small yellow onion, diced, about 1 cup (150 g)
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (60 g) cornmeal
- 1/4 cup (30 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) milk (for dredge)
- 2 tbsp (30 ml) vegetable oil or clarified butter (for frying, in addition to bacon fat as needed)
- 2 tbsp (30 g) unsalted butter (for frying/finishing)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 1/4 tsp (0.5 g) cayenne pepper or hot paprika (optional)
- 1 tbsp (15 ml) apple cider vinegar (for greens)
- 2 scallions, thinly sliced (for garnish)
- 2 tbsp (8 g) chopped fresh parsley (for garnish)
- 1 lemon, cut into wedges (for serving)

Instructions

Short Description:
Pan-fried shad roe served the Virginia way with crisp bacon, creamy cheddar grits, and sautéed collard greens — a hearty river-to-table Southern main course.

Regional Notes:
This Virginia version highlights local river shad roe pan-fried in bacon fat and served with salt-cured bacon, reflecting traditional Tidewater Southern pairings. Serving the roe over cheddar grits with collard greens gives a full Southern entree structure distinct from simpler coastal preparations that might serve roe only as a small fried plate.

1. Rinse shad roe gently under cold water and pat dry with paper towels; trim any membrane or excess connective tissue if present. Season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper.
2. Start the grits: bring 4 cups (950 ml) water and a pinch of salt to a boil in a medium saucepan. Slowly whisk in 1 cup (170 g) stone-ground grits, reduce heat to low, and simmer, stirring frequently, until thick and tender, about 25–30 minutes (adjust time for your grits). Stir in 1 cup (240 ml) milk, 2 tbsp (30 g) butter, and 1 cup (113 g) shredded cheddar until smooth; keep warm on very low heat, stirring occasionally.
3. Cook the bacon in a large skillet over medium heat until crisp, about 8–10 minutes. Transfer bacon to a paper towel–lined plate and reserve 2–3 tbsp of the bacon fat in the skillet; drain off excess fat. Chop half the cooked bacon into bite-size pieces for plating; reserve the rest whole or halved for garnish.
4. In the skillet with reserved bacon fat, add the diced onion and sauté over medium heat until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.
5. Add chopped collard greens to the skillet, sprinkle with 1 tsp (5 ml) apple cider vinegar, 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) black pepper, and a pinch of cayenne if using. Sauté until wilted and tender, 6–8 minutes. If pan becomes dry, add up to 1–2 tbsp (15–30 ml) water. Taste and adjust seasoning; keep warm.
6. Prepare the dredge: in a shallow bowl whisk 2 large eggs with 1/2 cup (120 ml) milk. In another shallow bowl combine 1/2 cup (60 g) cornmeal, 1/4 cup (30 g) all-purpose flour, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.5 g) black pepper.
7. Heat a large skillet over medium-high heat and add 2 tbsp (30 ml) vegetable oil plus 1–2 tbsp (15–30 g) butter. When hot but not smoking, dip each shad roe sac first into the egg wash, letting excess drip off, then press into the cornmeal-flour mixture to coat evenly.
8. Carefully place the dredged roe sacs in the hot skillet (do not overcrowd — cook in batches if needed). Fry 3–4 minutes per side until a deep golden crust forms and roe feels firm to the touch; total cook time will depend on sac size. Transfer cooked roe to a wire rack or paper towel-lined plate. Add extra butter or a little bacon fat if needed between batches.
9. To finish, reheat the chopped bacon briefly in the collards or in the skillet with a splash of butter to crisp. Warm the whole/halved bacon reserved for garnish.
10. Plate: spoon a generous portion of cheddar grits onto each plate, top with a bed of sautéed collard greens, and arrange 2 shad roe sacs per serving (for 4 servings from 8 sacs). Scatter chopped bacon pieces over the dish, add a lemon wedge, and garnish with sliced scallions and chopped parsley. Serve immediately.
11. Optional: offer hot sauce or additional black pepper at the table.