Title: Baby Shark Fry (Tiburoncito Helen Margoth)
Categories: Fish
Yield: 4 Servings

1 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 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini