We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Chicken eggs are widely accessible here in Maine, but it fish roe that I often seek out. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior. Basically its like a fish egg version of a chicken tender. I use acorn here to "bread" the fish but cornmeal, or sourdough breadcrumbs will work great too.
- 1/2 cup freshly milled flour of choice (rye, buckwheat, wheat, etc)
- 1 cup plain kefir or yogurt
- 1 tablespoons curry powder
- 2-3 eggs from happy hens
- 1 cup or more acorn flour
- a few good pitches of sea salt
- 1 pint of good quality fat for frying (ghee, lard, coconut oil are best options)
- Set yourself up with a breading station. Line up 3 bowl and a tray for your finished product on the far right.
- Place the flour, curry, and 1 teaspoon of salt into the first bowl. Stir to combine.
- Crack and whisk the eggs in the middle bowl then stir in the kefir.
- Add the acorn flour with another pinch of salt to the third bowl.
- One by one, dust the roe in the flour, shake off the excess, then dip into the kefir-egg mixture. Use a fork, chop sticks, or your fingers to ensure a good coating then transfer to the coconut. Gently pat the acorn into the roe then set aside.
- Once all is breaded, warm a heavy bottomed skillet over medium high heat. Add enough fat to fill the pan about 1/4 inch or so. Once hot, but not smoking, add the breaded roe.
- Cook for about 2-3 minutes on each side, allowing the breading to get nice and golden brown.
- If fresh you can undercook the roe slightly or cook all the way through.
- If you don't have access to larger quantities of cooking fat, you can bread and bake for about 12-15 minutes in a 350°F oven.