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| Baby Shark Fry (Tiburoncito Helen Margoth) Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 4
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Ingredients
1 baby shark, 2 to 2-1/2 lbs
1/4 cup tomato, chopped fine
1/4 cup onion, minced
1 teaspoon corn oil
3 tablespoon corn oil
2 tablespoon flour
1 egg, beaten
Cooking 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
fish
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