1 Neutral oil or lard, for deep frying (enough to fill a deep saucepan to at least 3 inches / 7.5 cm)
Instructions
1. Parboil the shad roe: place the intact roe sac in a wide saucepan, cover with cold salted water, and bring to a gentle simmer over medium heat. Simmer for 10–12 minutes, until the roe is firm and no longer translucent at the center. Drain and let cool until it can be handled safely, approximately 10 minutes.
2. Cut the parboiled roe into pieces roughly 2–3 inches (5–7.5 cm) long. Sprinkle all sides with salt and black pepper, then brush thoroughly with lemon juice.
3. Set up a breading station: place fine dry breadcrumbs in one shallow dish and beaten egg in a second shallow dish. Dredge each piece of roe in breadcrumbs, then in egg (coating all surfaces), then in breadcrumbs again, pressing lightly so the crumbs adhere. This double-crumb technique (standard breading) creates a firm, even crust.
4. Pour neutral oil or lard into a deep, heavy saucepan to a depth of at least 3 inches (7.5 cm). Heat over medium-high heat to 375°F (190°C), confirmed with a frying thermometer. A small cube of bread should brown in about 40 seconds at this temperature.
5. Fry the breaded roe pieces in batches without crowding, 3–4 minutes per batch, until the crust is deep golden brown and crisp on all sides, and an instant-read thermometer inserted at the center of the thickest piece reads at least 145°F (63°C).
6. Remove with a slotted spoon or spider (wire-mesh skimmer) and drain on a wire rack set over a sheet pan, or on a plate lined with paper towels, for 2–3 minutes before serving. Serve immediately while the crust is crisp.
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