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Instructions |
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1.
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Fillet the shark, remove the rather leathery skin, and divide the fish into 4 pieces, or buy shark steaks, ready to cook.
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2.
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Fry the tomato and onion in 1 tsp oil for 3 minutes to prepare a simple sauce.
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3.
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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.
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Source: False Tongues and Sunday Bread by Copeland Marks
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