Baby Shark Fry

Shark gets a bad rap, but it’s a firm, mild white fish that takes well to a quick pan-fry. Once you remove the leathery skin and cut clean fillets, the meat cooks up similar to swordfish or mako, with a meaty texture that holds together in the skillet without flaking apart on the spatula.

The technique is straightforward Mediterranean fishmonger style. Dip the fillets in flour, then in beaten egg, then straight into hot corn oil. Three minutes a side gives you a crisp golden crust around the firm white interior. While the fish cooks in one pan, a simple sauce of fresh tomato and minced onion softens in another with just a teaspoon of oil.

Spoon the sauce over the fried pieces and serve warm. The acidity of the tomato cuts through the richness of the fried fish, and the onion adds gentle sweetness. Bread or rice on the side, plus a green salad, and that’s dinner in twenty minutes.

Chef Tips

• Choose sustainably sourced shark if you can. Many shark populations are threatened, so ask your fishmonger about origin and species.
• Pat the fillets dry before flouring. Wet fish steams in the oil instead of crisping.
• Don’t crowd the pan. Two pieces at a time keeps the oil temperature steady and the crust crisp.
• Drain on paper towels for only a moment so the crust stays snappy. Long draining makes it limp.

Variations

• Substitute swordfish, mahi-mahi, or thick cod fillets if shark isn’t available or sustainable in your area.
• Add a squeeze of lemon juice to the tomato sauce for brighter acidity.
• Stir capers or chopped olives into the sauce for a more puttanesca-style finish.