Outdoor Planked Shad Bake

Ingredients

• 6 whole shad fillets, about 8 pounds
• Salt and pepper to taste
• 12 thick slices bacon or salt pork
• Lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    538 calories; 39 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 41 grams protein; 184 milligrams cholesterol; 301 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 servings

Preparation

1. Prepare a small bonfire with scraps of any softwood like pine. Ready a plank of hardwood, preferably oak, that is at least an inch thick and about 2 feet long by 2 1/2 feet wide.
2. Season the fillets with salt and pepper. Arrange them, skin side down, on the plank. Lay two strips of bacon or salt pork across each fillet. Using large-headed nails, nail through the bacon into the fillets so that they are fastened securely to the plank.
3. Prop the plank upright about 6 inches from the fire, with the fillets vertical. Bake 15 minutes; turn the plank so the end previously on the ground is now on top. Bake 15 minutes or so more, until the fish flakes easily with a fork. Remove the nails and bacon, and serve fish immediately with lemon wedges.