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Description

Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

Directions

  1. Cut headed, eviscerated, scaled shad into ½ inch strips and rinse strips.
  2. Coat strips in corn meal.
  3. Fill fryer with peanut oil.
  4. Heat oil to 365°F.
  5. Place shad strips in the fryer.
  6. Fry until cooked: shad strips float, are brown and minimum 145°F.

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