Baby Shark Fry (Tiburoncito Helen Margoth) Recipe
Servings: 4
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
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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Nutrition Facts
| 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% |
