Like many other tasty dishes, this one does not require from the cook to have a diploma from a famous cooking school. In fact, the fried fish roe could be added to the group of "Cucina povera" dishes, which means cheap, simple, fresh ingredients prepared in a simple way, which satisfy the taste even of the fussiest eaters. You can use any type of fish roe. The thousand tiny eggs are delicious fried à la Meunière in a little butter or dipped in egg and breadcrumbs or a little flour.
I had carp roe, because I was lucky enough to have a female carp for Saint Nicholas day. I know, it would be better, if I had left it intact, in its membranous sack, but, frankly said, at first I did not intend to prepare the roe and when I anyway decided to make a try with this recipe, it was too late concerning its integrity. But it is a delicious discovery and next time I will be definitely more careful.
- fresh fish roe
- 1 egg
- 3 Tbsp flour
Clean the fish roe carefully and soak in water for 15 minutes. Strain and sprinkle generously with salt and ground pepper.
Beat egg in a shallow bowl. Heat oil and butter in a large frying pan. Dust roe gently with flour and dip in the egg. Put again into the flour, cover and shake off the excess flour.
Fry for about 5 minutes on one side until golden and turn to brown the other side. Fry for additional 5 minutes and remove from the pan using a slotted spoon. Set on a serving platter, squeeze some lemon juice above and serve with some green salad.