How to cook
Cut the shark fillets into pieces with a thickness of 3/4″ (2 cm). Sprinkle well with salt and pepper and place them in a covered container in the refrigerator for 2 hours.
Meanwhile, prepare the pâte à frire for the crumbing by placing 2/5 cup (100 ml) water to a boil. Add the beer, egg yolks, olive oil and flour and stir vigorously.
Separately, beat the egg whites with a pinch of salt to snow. Once the sauce has cooled, add the egg whites carefully.
Leave the crumbing for 1 hour to rest. Dip the shark fillets in the crumbing and fry on both sides in hot oil.