Baby Shark Fry (Tiburoncito Helen Margoth)

Title:
Baby Shark Fry (Tiburoncito Helen Margoth)

Yield:
4 Servings

Categories:
Fish




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






 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