Lee Bros. Smoked Shad
Serves 4-6, Prep time: 20 minutes
1 Tablespoon hickory, apple or mesquite wood chips for stovetop smokers
2 (14-ounce) shad fillets, skin on and preferably boned
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Lemon wedges, for garnish
Put the wood chips in the center of the stovetop smoker or, if using a conventional roasting pan and rack as a smoker, a 9-by-13 inch steel or aluminum roasting pan; wrap the roasting pan with aluminum foil.
Season both sides of the shad fillets and set skin side down on the rack inside the smoker. Cover the smoker only partly; if using a roasting pan, cover with aluminum foil, crimping the edges tightly, but leaving one corner uncrimped. Set the smoker over medium-low heat and when you see a whisp of smoke rise form the pan, cover it completely. Smoke the shad for 10 minutes and then remove from heat. Allow the fillets to sit in the smoker for another 5 minutes (don’t peek). They should be beige-brown and cooked through but damp on top.
Serve immediately with the lemon wedges.
From “The Lee Bros. Charleston Kitchen”
The duo will also sign copies of the book March 15 from 3:30-4:30 p.m. at Books-A-Million at the Village at Sandhill, and from 5:30-7 p.m. at Books on Broad, 944 Broad St., Camden.