Outdoor Planked Shad Bake
Updated October 10, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 1 hour
- Cook Time
- 30 minutes
- Rating
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Ingredients
6 whole shad fillets, about 8 pounds
Salt and pepper to taste
12 thick slices bacon or salt pork
Lemon wedges
Nutritional analysis per serving (16 servings)
1 gram carbs; 188 milligrams cholesterol; 608 calories; 21 grams monosaturated fat; 9 grams polyunsaturated fat; 13 grams saturated fat; 48 grams fat; 687 milligrams sodium; 39 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 ½ feet wide.
- Step 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.
- Step 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.
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