Ingredients
1 ea baby shark, 2 to 2-1/2 lbs
1/4 c tomato, chopped fine
1/4 c onion, minced
1 ts corn oil
3 tb corn oil
2 tb flour
1 ea egg, beaten
Instructions
Fillet the shark, remove the rather leathery skin, and divide the fish into 4 pieces, or buy shark steaks, ready to cook.
Fry the tomato and onion in 1 tsp oil for 3 minutes to prepare a simple sauce.
In another skillet, heat 3 Tbs oil over moderate heat.
Dip the shark pieces into the flour and then coat them with beaten egg.
Brown in the oil for 3 minutes on each side.
Drain breifly on a paper towel.
Serve warm, pouring the sauce over the pieces.