Shark Hors D'Oeuvres
Yield
servingsPrep
60 minCook
15 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
lemon juice
or lime juice |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | cup |
all-purpose flour
,seasoned |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
bread crumbs
|
|
| 1 | x |
creole mustard
or tartar sauce |
* |
| ¼ | cup |
white wine
dry |
*
|
| 2 | pounds |
shark
meat, 2 inch chunks |
|
| 1 | x |
salt
to taste |
*
|
| 2 | large |
eggs
eaten |
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lemon juice
or lime juice |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 237 | ml |
all-purpose flour
,seasoned |
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
bread crumbs
|
|
| 1 | x |
creole mustard
or tartar sauce |
* |
| 59 | ml |
white wine
dry |
*
|
| 907.2 | g |
shark
meat, 2 inch chunks |
|
| 1 | x |
salt
to taste |
*
|
| 2 | large |
eggs
eaten |
|
| 1 | x |
vegetable oil
|
*
|
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.
