Shark Hors D'Oeuvres
Submitted by Alamberth
Crispy deep-fried shark bites marinated in lemon, white wine, and garlic, breaded and served with Creole mustard or tartar sauce. A Gulf Coast appetizer with serious crunch and attitude.
YIELD
8 servingsPREP
60 minCOOK
15 minREADY
75 minDown on the Gulf Coast, shark isn’t exotic; it’s Tuesday. These hors d’oeuvres take chunky pieces of shark, soak them in a lemon-wine-garlic marinade, then run them through seasoned flour, beaten egg, and bread crumbs before hitting the deep fryer.
The result is golden, crunchy nuggets with firm, meaty fish inside that doesn’t flake apart the way lighter fillets would. Shark holds up to the frying beautifully.
Serve them hot with a smear of Creole mustard for that tangy kick, or go with tartar sauce if you’re feeling classic. Either way, these disappear fast.
Kitchen Tips
- Marinate for at least an hour; the acid helps firm the flesh and cuts any fishy taste
- Cut the shark into even 2-inch chunks so they fry at the same rate
- Don’t crowd the fryer or the temperature drops and the coating turns soggy
- Drain on paper towels and serve immediately while the crunch is at its peak
Ingredients
Directions
Mix lemon juice, wine and garlic; add shark and marinate in refrigerator for 1 hour or longer.
Dip each fish chunk in seasoned flour, sprinkle with salt and pepper, then coat with beaten eggs and bread crumbs.
Heat oil; deep-fry fish until golden brown.
Drain on paper towels, then serve with Creole mustard or tartar sauce.
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