Big Bend Florida
Beer Battered Fried
style fish and chips was first made with dogfish, a shark and i find
that small blacktips and scallop heads (2.5 to 3.5 feet) are excellent
prepared this way but first the shark must be prepared for cooking:
1. as soon as you catch and decide to keep the shark you must bleed
and then gut it while it's still alive and rise it in the sea BEFORE
putting it on ice
2. as soon as you get home continue cleaning and then fillet the shark
3. put the fillets in milk and soak overnight
4. when you are ready to cook the shark rinse the fillets and cut them
1 cup flour
1/4 cup cornstarch
1 1/4 cups amber beer (dos eques recommended)
1 teaspoon salt
1/2 teaspoon white pepper
5 cups vegetable oil
1 cup peanut oil
Heat vegetable oil and peanut oil into a Dutch or large, sturdy
saucepan at least twice as large as the measure of oil 12-cup
Into a large shallow bowl, whisk together flour and cornstarch.
Into a clean bowl, beat together egg, amber beer, salt and white
pepper, until smooth.
Slowly whisk egg mixture into flour mixture, until smooth.
Dip fish strips, one at a time, into batter.
Deep-fry into batches into hot 375° oil for 4 to 7 minutes, depending
on size and thickness of fish.
Do not crowd fish into hot oil, or it will be soggy.
Using a long-handle slotted spoon or tongs, turn fish over as often as
needed for an even frying.
Remove when golden brown.
Let drain onto paper toweling before serving.
serve with fries and more beer, enjoy
Shark in Italian
simple. I did this in Mississippi with a few sharks that I caught.
Marinate the fillets or steaks in Zesty Itallian
dressing for about 2 hours. Put it on a hot grill for about 3 or 4
minutes per side depending on the thickness.
We also grilled T-bones and at them together. Mighty
1/2 c Soy sauce
1/2 c Orange juice
1/4 c Catsup
1/4 c Chopped fresh parsley
2 T Lemon juice
1/3 T Ground pepper
2 x Cloves garlic, minced
6 x Shark steaks
Combine soy sauce, orange juice, catsup, chopped
parsley, lemon juice, pepper, and minced garlic. Add fish; cover and
marinate in refrigerator for 2 hours. Remove fish from marinade,
reserving marinade. Grill fish over hot coals or gas accordingly 6
minutes on each side or until fish flakes easily when tested with a
fork, basting frequently with marinade.
I tried this with a black tip. Not bad at all.