| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Creole, Appetizers |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Lemon or lime juice |
| 2 |
|
Cloves garlic,crushed |
| 1 |
c |
Flour,all-purpose,seasoned |
|
|
Pepper to taste |
| 1 |
c |
Bread crumbs |
|
|
Creole mustard/tartar sauce |
| 1/4 |
c |
Dry white wine |
| 2 |
lb |
Shark meat,2" chunks |
|
|
Salt to taste |
| 2 |
|
Eggs,beaten |
|
|
Vegetable oil |
INSTRUCTIONS
1. Mix lemon juice, wine and garlic; add shark and marinate in refrigerator
for 1 hour or longer.
2. Dip each fish chunk in seasoned flour, sprinkle with salt and pepper,
then coat with beaten eggs and bread crumbs.
3. Heat oil; deep-fry fish until golden brown.
4. Drain on paper towels, then serve with Creole mustard or tartar sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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