Broiled Shad
Ingredients
Directions
Prepare
Split the shad down the back and wash it.
Season the shad well with coarse sea salt.
Heat the gridiron and grease the bars.
Cook and serve
Place the shad on the gridiron and broil it slowly until fully cooked and browned on both sides.
Baste the shad well with butter on both sides.
Fold the shad over to return it to its original form and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Shad
- The main ingredient; its flesh firms and flakes as it cooks through.
- Butter
- Adds richness and moisture, and helps the surface brown under the heat.
The step that matters
Broil the shad slowly until fully cooked and browned on both sides.. Gentle, steady heat lets the thick flesh cook through to the centre while the surface browns. Too much heat scorches the outside and leaves the inside dry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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