Sautéed Shirako

Ingredients

• Fresh milt sacs from salmon, cod, mullet or similar fish
• corn meal
• freshly ground black pepper
• salt or soy sauce
• olive oil (or butter or bacon fat)

Directions

1. Heat a tablespoon or two of olive oil, butter or bacon fat in a skillet over medium heat.
2. Sprinkle a tablespoon or two of cornmeal on a cutting board or plate. Add a little freshly cracked black pepper.
3. Rinse milt sacs in cold water. Pat dry but leave a little dampness (so cornmeal will attach).
4. Rolls sacs in cornmeal.
5. When oil hot enough to gently sizzle, carefully place the sacs in the skillet. Add a few dashes of soy sauce or sprinkle with salt. Lower heat to medium-low.
6. Sauté for 3 minutes. Gently turn and sauté other side for two or three additional minutes, longer if the sacs are particularly large. Both sides should be crisp and golden.
7. Serve piping hot with grits or polenta.