
Sr. Lilla’s Shark Bites
Buy How Sportsman Cook at Louisiana Publishing’s Outdoor Store: www.lasmag.com
Ingredients:
Shark meat, cubed
Lemon
Rich milk
Oil for cooking
Salt and pepper
Tony’s Seasoning
Flour
Method:
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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