Shark Hors D'oeuvres

Course : Cajun
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1 bottle Creole mustard/tartar sauce
2 tablespoons vegetable oil
1 cup bread crumbs
2 large eggs -- beaten
1 teaspoon pepper to taste
1 teaspoon salt to taste
1 cup flour -- all-purpose, seasoned
2 pounds shark meat -- 2 inch chunks
2 cloves garlic -- crushed
1/4 cup dry white wine
1/4 cup lemon or lime juice

Preparation / Directions:

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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