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Shark Hors D'Oeuvres

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Submitted by Alamberth

YIELD

servings

PREP

60 min

COOK

15 min

READY

75 min

Ingredients

¼ 59
CUP ML LEMON JUICE
or lime juice
2 2
CLOVES CLOVES GARLIC
peeled and minced
1 237
CUP ML ALL-PURPOSE FLOUR
,seasoned
1 1
X X BLACK PEPPER
to taste *
1 237
CUP ML BREAD CRUMBS
1 1
X X CREOLE MUSTARD
or tartar sauce *
¼ 59
CUP ML WHITE WINE
dry *
2 907.2
POUNDS G SHARK
meat, 2 inch chunks
1 1
X X SALT
to taste *
2 2
LARGE LARGE EGGS
eaten
1 1

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 330g (11.6 oz)
Amount per Serving
Calories 561 23% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 414mg 17%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 116g
Vitamin A 13% Vitamin C 14%
Calcium 15% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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