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Baby Shark Fry (Tiburoncito Helen Margoth)

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      Title: BABY SHARK FRY (TIBURONCITO HELEN MARGOTH)
 Categories: Fish
      Yield: 4 Servings
 
      1 ea 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 ea 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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