Preparation:
Soak shark strips in flat beer for one hour. In a bowl, mix the flour, basil, cornmeal, salt and pepper. In another bowl, mix thoroughly the milk, condensed milk and prepared mustard. Combine the contents of both bowls and blend to smooth the batter. Preheat a deep fryer to 350-400 degrees. Remove the shark from the beer and drain. Dip in the batter, then place in deep hot peanut oil. When the fish is done, it will float and turn a golden brown color. Serve with tartar sauce or Thousand Island Dressing. |
