Craig Claiborne

Sautéed Fresh Roe

Preparation info
  • Yield:

    4 or More

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 pound fresh roe from flounder, herring, or weakfish
  • Salt to taste, if desired
  • Freshly ground pepper to taste

Method

  1. The size of the roe may vary greatly from about 2 inches in length to 6 or more inches. Prick the roe in several places with a needle or pin.
  2. Sprinkle with salt, pepper, and flour. Shake to remove excess flour.
  3. Heat the butter in a skillet large enough to hold the roe in one layer. When the butter is quite hot, add the roe. Reduce the heat. Cook until