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Shark Hors D'oeuvresappetizers, creole 1/4 cup lemon or lime juice 2 each cloves garlic,crushed 1 cup flour,all-purpose,seasoned 1 single pepper to taste 1 cup bread crumbs 1 single creole mustard/tartar sauce 1/4 cup dry white wine 2 lb shark meat,2 chunks 1 single salt to taste 2 each eggs,beaten 1 single 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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