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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Shark Hors D'Oeuvres |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Shark Hors D'Oeuvres |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1/4 c Lemon or lime juice
2 ea Cloves garlic, crushed
1 c Flour, all-purpose, seasoned
1 x Pepper to taste
1 c Bread crumbs
1 x Creole mustard/tartar sauce
1/4 c Dry white wine
2 lb Shark meat, 2" chunks
1 x Salt to taste
2 ea Eggs, beaten
1 x Vegetable oil
1. Mix lemon juice, wine and garlic; add shark and marinate in refrigerator for 1 hour or longer.
2. Dip each fish chunk in seasoned flour, sprinkle with salt and pepper, then coat with beaten eggs and bread crumbs.
3. Heat oil; deep-fry fish until golden brown.
4. Drain on paper towels, then serve with Creole mustard or tartar
sauce.
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