Baby Shark Fry
Baby Shark Fry recipe
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
shark
baby, 2 to 2-1/2 lbs |
* | |
| ¼ | cup |
tomatoes
chopped fine |
|
| ¼ | cup |
onions
minced |
|
| 1 | teaspoon |
corn oil
|
|
| 3 | tablespoons |
corn oil
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shark
baby, 2 to 2-1/2 lbs |
* |
| 59 | ml |
tomatoes
chopped fine |
|
| 59 | ml |
onions
minced |
|
| 5 | ml |
corn oil
|
|
| 45 | ml |
corn oil
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
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 teaspoon 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.
