4 pair shad roe
1/2 c. flour
1 tsp. salt
1 tsp. pepper
4 tbsp. butter
4 anchovy fillets (from can)
2 tbsp. capers

Put flour, salt and pepper in small paper bag and shake. Pour onto a dinner plate and dip each roe in flour to lightly coat. Mash anchovy with 2 tablespoons of butter and set aside. Melt remaining butter in skillet large enough for roe. Saute roe on each side to desired doneness. Roe is better if it is still pink inside. Put a spoonful of anchovy butter over each roe. Add capers. Continue sauteing for about 30 more seconds, just until butter is melted. Serve 4.