Yield: 6 Servings
1/4 cup Lemon or lime juice
2 Cloves garlic, crushed
1 cup Flour, all-purpose, seasoned
Pepper to taste
1 cup Bread crumbs
Creole mustard/tartar sauce
1/4 cup Dry white wine
2 lb Shark meat, 2″ chunks
Salt to taste
2 Eggs, beaten
Vegetable oil
Mix lemon juice, wine and garlic; add shark and marinate in refrigerator for 1 hour or longer.
Dip each fish chunk in seasoned flour, sprinkle with salt and pepper, then coat with beaten eggs and bread crumbs.
Heat oil; deep-fry fish until golden brown.
Drain on paper towels, then serve with Creole mustard or tartar sauce.