Outdoor Planked Shad Bake

1. 1

   Prepare a small bonfire with scraps of any softwood like pine.

2. 2

   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.

3. 3

   Season the fillets with salt and pepper.

4. 4

   Arrange them, skin side down, on the plank.

5. 5

   Lay two strips of bacon or salt pork across each fillet.

6. 6

   Using large-headed nails, nail through the bacon into the fillets so that they are fastened securely to the plank.

7. 7

   Prop the plank upright about 6 inches from the fire, with the fillets vertical.

8. 8

   Bake 15 minutes; turn the plank so the end previously on the ground is now on top.

9. 9

   Bake 15 minutes or so more, until the fish flakes easily with a fork.

10. 10

    Remove the nails and bacon, and serve fish immediately with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.