| 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 |
ts |
Corn oil |
| 3 |
tb |
Corn oil |
| 2 |
tb |
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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