Shad Roe with Hominy

Preparation info
  • Yields


    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

The shad is so bony that many folks forego the pleasures of its delicious flesh. One old and still popular southern recipe eradicates the bones and with them most of the other reasons for eating this fish in the first place. For “Shad without Bones” a large (four pounds or so) fish is cleaned and rubbed inside and out with vinegar and butter. Wrapped and sealed in foil, it is baked, covered i