Crumbed Shark

Crumbed Shark

Maria KostoffMaria Kostoff
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Crumbed Shark
Image: Stoyanka Rusenova
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15/03/2013
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Preparation190 min.
Cooking15 min.
Тotal205 min.
Servings2
"Predatory fish are the tastiest! This breaded shark fillet is all the proof you need!"

Ingredients

  • shark fillets - 28.2 oz (800 g)
  • black pepper - 1/2 tsp
  • salt - 1 tsp
  • beer - 1/2 cup
  • flour - 1 cup
  • olive oil - 2 tablespoons
  • eggs - 3
  • salt - 1 pinch
measures

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.

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