Baby Shark Fry (Tiburoncito Helen Margoth) Recipe

Name: Baby Shark Fry (Tiburoncito Helen Margoth)
Ingredients: 1 x Baby shark, 2 to 2-1/2 lbs; 1/4 c. Tomato, minced fine; 1/4 c. Onion, chopped; 1 tsp Corn oil; 3 Tbsp. Corn oil; 2 Tbsp. Flour; 1 x Egg, beaten

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.17 view details

1 x Baby shark, 2 to 2-1/2 lbs
1/4 c. Tomato, minced fine
1/4 c. Onion, chopped
1 tsp Corn oil
3 Tbsp. Corn oil
2 Tbsp. Flour
1 x Egg, beaten

Directions

Fillet the shark, remove the rather leathery skin, and divide the fish into 4 pcs, or possibly buy shark steaks, ready to cook. Fry the tomato and onion in 1 tsp oil for 3 min to prepare a simple sauce. In another skillet, heat 3 Tbs oil over moderate heat. Dip the shark pcs into the flour and then coat them with beaten egg. Brown in the oil for 3 min on each side.
Drain breifly on a paper towel. Serve hot, pouring the sauce over the pcs.

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Amount Per Serving	%DV
Serving Size 43g
Recipe makes 4 servings
Calories 135
Calories from Fat 110	81%
Total Fat 12.48g	16%
Saturated Fat 1.82g	7%
Trans Fat 0.03g
Cholesterol 47mg	16%
Sodium 16mg	1%
Potassium 52mg	1%
Total Carbs 4.24g	1%
Dietary Fiber 0.4g	1%
Sugars 0.7g	0%
Protein 1.96g	3%

Baby Shark Fry (Tiburoncito Helen Margoth) Recipe

Ingredients