Site Search:
      Home     Recipes     Store

Baby Shark Fry (Tiburoncito Helen Margoth)

Home | Recipes | B


  • 1 Baby shark, 2 to 2-1/2 lbs
  • 1/4 c Tomato, chopped fine
  • 1/4 c Onion, minced
  • 1 ts Corn oil
  • 3 tb Corn oil
  • 2 tb Flour
  • 1 Egg, beaten


Fillet the shark, remove the rather leathery skin, and divide the fish into 4 pieces, or buy shark steaks, ready to cook. Fry the tomato and onion in 1 tsp oil for 3 minutes to prepare a simple sauce. In another skillet, heat 3 Tbs oil over moderate heat. Dip the shark pieces into the flour and then coat them with beaten egg. Brown in the oil for 3 minutes on each side. Drain breifly on a paper towel. Serve warm, pouring the sauce over the pieces. Source: False Tongues and Sunday Bread by Copeland Marks
From Gemini's MASSIVE MealMaster collection at