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Cajun Shark Hors d'Oeuvres

Cajun Shark Hors d'Oeuvres


  • 1/4 c Lemon or lime juice
  • 1/4 c Dry white wine
  • 2 Cloves garlic, crushed
  • 2 lb Shark meat, 2" chunks
  • 1 c Flour, all-purpose, seasoned
  • Salt to taste
  • Pepper to taste
  • 2 Eggs, beaten
  • 1 c Bread crumbs
  • Vegetable oil
  • Creole mustard/tartar sauce


  1. Mix lemon juice, wine and garlic; add shark and marinate in refrigerator for 1 hour or longer.
  2. Dip each fish chunk in seasoned flour, sprinkle with salt and pepper, then coat with beaten eggs and bread crumbs.
  3. Heat oil; deep-fry fish until golden brown.
  4. Drain on paper towels, then serve with Creole mustard or tartar sauce.

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