Shark fingers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shark fillet, strips 1/2\" |
| 1 | Beer, flat, can | |
| 2 | cups | Flour, self rising |
| 1 | cup | Corn meal |
| 1½ | cup | Milk |
| 2 | tablespoons | Condensed milk |
| ¼ | teaspoon | Basil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper, black |
| 2 | tablespoons | Prepared mustard |
| Peanut oil | ||
Directions
Soak shark strips in flat beer for one hour. In a bowl, mix flour, basil, corn meal, salt and pepper. In another bowl, mix thoroughly milk, condensed milk and prepared mustard. Combine contents of both bowls and blend to smooth batter. Preheet deep fryer to 350-400 deg.
Remove shark and drain. Dip in batter, then place in deep hot peanut oil. When fish is done, it will float and turn a golden brown color.
Serve with tartar sauce or thousand island dressing. Source: LOUISIANA CONSERVATIONIST Sep/Oct 81 Recipe date: 08/21/81