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Easy recipes for people who catch & kill their own food
Sr. Lilla's Shark Bites
Staff Report -   May 03, 2007

Buy How Sportsman Cook at Louisiana Publishing’s Outdoor Store:


Shark meat, cubed


Rich milk

Oil for cooking

Salt and pepper

Tony's Seasoning



The trick here is to take the body cavity without spilling the juices on the shark meat. That prevents the acidity of the juices from infecting the meat. Rinse the meat and cut in appetizer manageable cubes. Soak in milk for several hours. When ready to cook, roll in seasoned flour. Use salt, pepper, Tony's Creole seasoning and flour. Fry in hot fat, about 1-2 cups, until done. Sprinkle lemon juice and serve with a dipping sauce if you wish.

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