10 Easy Shad Recipes For Lunch And Dinner

You can get creative when preparing shad, but chances are you’re stuck following the same shad recipes. If you’re wondering how to cook shad in an easy way but still get compliments on your skills, you’ve come to the right place.

Once you’ve filled your fishing cooler with some nice catch, it’s time to go home and reward yourself. By following our recipe guide, you will be able to create mouth-watering lunch and dinner options in no time.

Best Lunch and Dinner Shad Recipes

1. Shad and Thyme

  • 2 lb shad fillets, cut into four parts
  • ½ tbsp salt
  • ¾ tsp fresh chopped thyme
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Black pepper
  • Lemon wedges

Preheat the broiler in the oven. Rub the fish with olive oil. Sprinkle the thyme over it and season to taste. Add the butter.

Broil the fillets for 3-4 minutes, or until golden. Add the lemon wedges and more thyme for decoration. Enjoy!

2. Shad and Asparagus

  • 6 oz shad fillets
  • 1 lb trimmed asparagus
  • 1 cup dry white wine
  • ½ cup sour cream
  • Chopped sorrel
  • Salt and pepper
  • 3 tbsp olive oil
  • 1 tbsp minced shallot
  • 6 tbsp unsalted butter

Finely cut the asparagus into 4-inch bits. Boil for 1 minute in salted water, then strain and put in fresh cold water.

Place the shallot and the wine in a saucepan. Boil, then let it cook for 15 minutes at low heat. Whisk until most wine is evaporated. Mix in the butter, and lower the temperature. Season to taste and add some sorrel.

Preheat the oven to 375 F. Oil the pan, then add the fillets and season to taste. Cook for 3 minutes, making sure it is undercooked. Next, cover using aluminum foil and remove it for 5 minutes.

Take the skillet and heat the remaining tbsp of oil. Add the asparagus and season to taste. Place the asparagus on a plate, lay the fillets over it, and cover with sauce.

3. Tempura Shad

  • 4 shad fillets, honegiri technique
  • 1 egg yolk
  • 1 cup mineral water
  • ½ tsp salt
  • Cooking oil
  • ¾ cup flour
  • ¼ tsp baking soda
  • ¼ cornstarch
  • Dipping sauce

Heat the oil to 360 F. Cut the fish and season to taste. Mix all dry ingredients. Set the oven to medium. Place a baking sheet on the oven rack.

Mix the egg and the mineral water, and then add to the dry ingredients. Stir well. Dip the fish into the mixture. Fry each fillet for around 4 minutes.

Make sure the fillets don’t stick. Once they are ready, put them in the oven for additional 2-3 minutes. Serve with various dipping sauces, such as ponzu or soy sauce.

4. American Shad

  • 1 shad
  • 1 onion
  • 1 tomato
  • 1 lemon
  • 1 tbsp olive oil
  • 4 tbsp mayonnaise
  • 1 tsp salt
  • 1 tsp pepper

If you’re wondering how to cook shad in the American way, firstly preheat the oven to 350 F. Wash and dry it. Cut into smaller pieces. Place the fish on aluminum foil which has been previously oiled. Rub the pieces in mayonnaise.

Slice the onion, lemon, and the tomato. Place the vegetables inside as well as over the fish. Cover the shad with foil and bake in the oven for 40 minutes.

5. Smoked Shad

1st brine:

  • 1 cup Kosher salt
  • 8 cups water

2nd brine:

  • 1 tsp crushed coriander seeds
  • ½ cup Kosher salt
  • ½ cup maple syrup
  • Lemon juice
  • 1 tbsp black pepper
  • 8 cups water
  • 1 tbsp fennel seeds
  • 3 garlic cloves, smashed
  • 5 bay leaves
  • 1 chopped onion

Mix the ingredients for the first brine. Add the fillets into the mixture. Drain the fish after 30 minutes. Next, make the second mixture and to a stir. Wait until it gets cold and pour over the fillets. Let the fish sit for around 2 hours.

Rinse the fish and dry with paper towels. Use a fan or air dry the fish. Smoke the shad in a smoker for 1-3 hours, depending on the heat level. Make sure you don’t use more than 180 degrees F to smoke the fish because this can potentially ruin the cooking process.

Remove the fish from the smoker once it is done and enjoy the taste!

6. Shad with Bacon and Capers

  • 2 tbsp vinegar
  • 2 tbsp minced shallots
  • 4 oz shad roe
  • 6 slices bacon
  • 3 tbsp chopped capers
  • 1 ½ cup flour
  • 1 ½ cup buttermilk
  • 1 tbsp vegetable oil
  • 3 tbsp chopped parsley
  • Salt

Place the shad roe in a baking dish and cover with buttermilk. Let them sit for about one hour. Using a large pan, cook the bacon for five minutes over medium heat. Place it on paper towels.

Add the oil to the same pan. Put the flour and salt in a bowl. Remove the roe lobs from the baking dish and cover with flour. Place the roe lobs in the skillet and cook over medium heat. Once they become brownish, flip them over and cook the other side. Lay them on a plate.

Add the capers and the shallot to the skillet and cook over medium heat for one minute, making sure you continuously stir them. Add the parsley and the vinegar to the skillet. Cover with sauce and lay the bacon on top. Serve immediately.

7. Sautéed Shad and Lemon

  • 1 cup flour, instant
  • 1 lb shad fillet
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • ¼ cup parsley, chopped
  • 1 lemon, juiced
  • Salt and pepper

Mix flour, pepper, and salt in a bowl. Dredge the fillets in the mixture. Heat the oil in a sauté pan using medium-high heat.

Cook the fillets until ready on both sides. Place the fish on paper towels.

Add the butter to the pan, melt it and cook until it becomes brown. Add the lemon juice, let it sizzle for a minute and then add the parsley. Place the shad on a plate and cover with butter mixture. Enjoy!

8. Broiled Shad 

  • 1 lb shad fillets
  • ¼ cup vegetable oil
  • 2 tbsp lemon juice
  • 3 minced garlic cloves
  • 1 tsp paprika
  • 1 ½ tsp salt
  • ¼ tsp thyme
  • Pepper

Cut the fillets so they fit the broiler pan. Combine lemon juice, thyme, salt, pepper, and oil in a small bowl. Prepare the pan with nonstick spray.

Place the shad skin side up on the pan. Brush it with garlic and oil mixture. Put it in the oven and broil for 5 minutes.

Then, flip the fillets and brush with the same mixture. Broil for an additional 7 minutes, or until you can flake the shad with a fillet knife.

9. Roasted Shad with Raisins

  • ½ cup raisins
  • 4 shad fillets
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tsp fresh thyme
  • Thin lemon slices
  • Salt and pepper

Preheat the oven to 450 F. Line with a baking sheet and lay the raisins over. Add the fillets.

Mix mustard and olive oil and then cover each fillet with the mixture. Sprinkle the fish with thyme, salt, pepper, and lemon juice. Put slices of lemon on top of fillets. Roast until lightly crispy, for around 8 minutes.

10. Shad Salad

  • 10 oz shad
  • ½ cup basil
  • ½ cup pitted black/green olives
  • ½ cup cherry tomatoes
  • ½ cup sliced red pepper
  • ½ chopped cucumber
  • ½ tsp oregano
  • ½ cup sliced red onion

Dressing:

  • Lemon juice
  • 2 tbsp olive oil
  • 1 crushed garlic clove
  • Salt and pepper

Prepare the shed until flaky using your favorite method. You can either grill it, sauté it, fry it, broil it, etc. Place the salad ingredients in a bowl and add the dressing. Put the salad on a plate and lay the fish on top. Serve with lemon wedges and drizzle olive oil to taste.

 FAQ

Q: Is Shad a Good Fish to Eat?

Is_Shad_a_good_fish_to_eat

A: Shad is a delicious type of fish but it is very bony, so some may find it difficult to eat. However, you can soften the bones using a pressure cooker and fully enjoy its taste. It is rich in nutrients, so it is a good healthy option.

Q: How Do You Cook Shad Fish?

A: There are many ways you can cook shad. For example, you can sauté it, grill it, smoke it, bake it, fry it, or prepare it using Japanese style. It is best served immediately, with grilled asparagus or your favorite vegetables. Additionally, look for creative recipes in some of the best fish cookbooks.

Globo Surf Overview

Shad is a delicious fish so you don’t need to go through complicated preparation in order to get the best out of it. However, shad recipes can get repetitive, so that’s why we created an ultimate how to cook shad guide.

This type of fish is bony, so you should make it easier to eat by preparing it in the most appropriate way. Once the fish flakes easily, it means you can serve it and enjoy it.

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My name is David Hamburg. I am an avid water sports fan who enjoys paddle boarding, surfing, scuba diving, and kite surfing. Anything with a board or chance I can get in the water I love! I am such a big fan I decided to start this website to review all my favorite products and some others. Hope you enjoy!