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Baby Shark Fry (Tiburoncito Helen Margoth)


Home | Recipes | B
Fish/seafoo

Ingredients:

  • 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

Directions:

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 www.synapse.com/~gemini