Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Cut headed, eviscerated, scaled shad into ½ inch strips and rinse strips.
- Coat strips in corn meal.
- Fill fryer with peanut oil.
- Heat oil to 365°F.
- Place shad strips in the fryer.
- Fry until cooked: shad strips float, are brown and minimum 145°F.