Baby Shark Fry (tiburoncito Helen Margoth)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish | 4 | Servings | |
INGREDIENTS
| 1 | Baby shark, 2 to 2-1/2 lbs | |
| 1/4 | c | Tomato, chopped fine |
| 1/4 | c | Onion, minced |
| 1 | t | Corn oil |
| 3 | T | Corn oil |
| 2 | T | Flour |
| 1 | Egg, beaten |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 47.9mg
Sodium: 114.1mg
Potassium: 66.8mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: <1g
Protein: 2.2g