1 each baby shark, 2 to 2-1/2 lbs
1/4 cup tomato, chopped fine
1/4 cup onion, minced
1 tsp corn oil
3 tbsp corn oil
2 tbsp flour
1 each egg, beaten
Directions
Fillet the shark, remove the rather leathery skin, and divide the
fish into 4 pieces, or buy shark steaks, ready to cook. Fry the
tomato and onion in 1 tsp oil for 3 minutes to prepare a simple
sauce. In another skillet, heat 3 Tbs oil over moderate heat. Dip the
shark pieces into the flour and then coat them with beaten egg. Brown
in the oil for 3 minutes on each side. Drain breifly on a paper
towel. Serve warm, pouring the sauce over the pieces. Source: False
Tongues and Sunday Bread by Copeland Marks
Servings: 4 servings
Baby Shark Fry (Tiburoncito Helen Margoth) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite possible to prove the history of recipes way back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. However, mostly, these old records were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius created a collection of scripts detailing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius also recounts how the cooks of his times were skilled in the use of a good variety of herbs and spices, including some that we all recognise for example thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we have some recipe books which were published in the 14th Century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of food eaten by the upper classes of those days. In the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including parsley and basil. The introduction of these new herbs and spices prompted an outbreak in books on cookery, most of which are now in private libraries. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Baby Shark Fry (Tiburoncito Helen Margoth) recipe.
