Baby shark fry (tiburoncito helen margoth)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Baby shark, 2 to 2-1/2 lbs |
| ¼ | cup | Tomato, chopped fine |
| ¼ | cup | Onion, minced |
| 1 | teaspoon | Corn oil |
| 3 | tablespoons | Corn oil |
| 2 | tablespoons | Flour |
| 1 | each | Egg, beaten |
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