Shark Hors D'Oeuvres

Description

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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