Instructions: In a shallow baking dish, combine the milk, salt, and pepper and mix well.

In a second shallow baking dish, combine the cornmeal and flour and mix well. Dip the roe first into the milk mixture, then into the cornmeal mixture, coating all sides.

In a heavy skillet, heat 2 tablespoons of the oil over mediumhigh heat until hot but not smoking. Add the roe and cook on one side until goldenbrown, about 2 to 3 minutes. Carefully turn the roe and cook for 2 to 3 minutes more. Cover the pan and continue to cook until the roe is cooked through and shows clear, about 3 to 4 minutes. Transfer to a warm plate.

In the same skillet, heat the remaining oil until hot but not smoking. Add the onions and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add the garlic and cook, stirring frequently, for an additional minute. Add the lemon juice, stir to blend well, and spoon the mixture over the roe. Serve immediately.

Yield: 4 servings

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