ST. PATRICKS DAY (30)
CHICKEN WINGS (63)
BAKING FAVORITES (22)
|EVERY FEW MINUTES|
|HOW TO PREPARE SHARK|
1. Soak meat in 2 pounds salt to 5 gallons water for about 8 hours.
2. Soaking may be done in milk when deep frying.
BATTER FOR FRYING:
1 tbsp. butter
2/3 c. biscuit baking mix
1 1/4 tsp. salt
1/4 tsp. pepper
Melt butter in a small pan. Mix dry ingredients in a shallow baking dish. Add melted butter. Pat shark dry and to further dry, sprinkle with flour. Coat with batter and fry (see below).
2 lbs. fresh, firm white fish fillets, such as shark, haddock or cod
Skin the fish and cut into pieces 3 x 5 inches. Wash the pieces of fish under cold running water and pat them completely dry with paper towels. Drop 2 or 3 pieces of fish at a time into the batter; when they are well coated, plunge them into hot oil. Fry for 4 to 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent their sticking together or to the pan.
TO SERVE: Serve with fried potatoes for the "Fish and Chips" effect. Typically, fish and chips are served with malt vinegar and salt.
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