Fried Shark Food

BATTER FRIED SHARK (FROM STRICTLY BUSINESS FISHING CHARTERS)

Batter Fried Shark (From Strictly Business Fishing Charters) image

This is a very light batter that could be used for any seafood. The recipe is from my brother-in-law's brothers' charter fishing business website. I tried it this week and it's my new seafood batter---can't wait to try it on onion rings!

Provided by mailbelle

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs shark
1 teaspoon baking powder
1 cup flour
1 cup water
1 tablespoon white vinegar
1 1/2 teaspoons salt
oil (for frying)

Steps:

Cut shark filets into 1-inch chunks.
Combine flour, salt and baking powder.
Slowly add 1 cup water and vinegar.
Mix well.
Dip fish cubes into batter and drop into hot oil, 365 degrees.
Cook until golden brown.
Drain on absorbent paper towels.

Nutrition Facts : Calories 76.8, Fat 0.2, Sodium 643.2, Carbohydrate 16.1, Fiber 0.6, Sugar 0.1, Protein 2.1

FRIED SHARK

Fried Shark image

I have done shark but not fried, until I did this recipe. This is from GULLAH HOME COOKING THE DAUFUSKIE WAY.

Provided by mightyro_cooking4u

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 -1 1/2 lb shark steak, pieces (8-10 )
1 dash salt and black pepper
1 dash garlic powder
1 dash paprika
1/2 cup flour
1/2 cup vegetable oil or 1/2 cup bacon grease

Steps:

Sprinkle the shark pieces with salt, pepper, garlic powder, and paprika, then coat with flour. In a skillet, heat the oil (test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, not burn) and fry, turning occasionally, until golden brown.

Nutrition Facts : Calories 223, Fat 16.3, SaturatedFat 2.3, Cholesterol 28.9, Sodium 45, Carbohydrate 6, Fiber 0.2, Protein 12.7

SHARK AND BAKE

Shark and Bake image

Provided by Virginia Burke

Categories Sandwich Fish Garlic Marinate Sauté Low Cal Lunch Lime Hot Pepper Summer Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 pound catfish fillets or tilapia fillets
3 tablespoons fresh lime juice
3 tablespoons finely chopped green onion
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon minced seeded Scotch bonnet chile or habanero chile
3 tablespoons vegetable oil
All purpose flour
6 pita bread rounds, warmed
Chopped lettuce leaves
Tomato slices
Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

Steps:

Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.
Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.

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