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Baby Shark Fryfish 1 each baby shark, 2 to 2-1/2 lbs 1/4 cup tomato, chopped fine 1/4 cup onion, minced 1 teaspoon corn oil 3 tablespoon corn oil 2 tablespoon flour 1 each 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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