Baby Shark Fry (Tiburoncito Helen Margoth)

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Title: BABY SHARK FRY (TIBURONCITO HELEN MARGOTH)
Categories: Fish
Yield: 4 servings

1 ea Baby shark, 2 to 2-1/2 lbs
1/4 c Tomato, chopped fine
1/4 c Onion, minced
1 ts Corn oil
3 tb Corn oil
2 tb Flour
1 ea Egg, beaten

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 tsp 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. Source: False
Tongues and Sunday Bread by Copeland Marks

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