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
We are able to read the history of `recipes` far back into history, certainly as far as the Egypt of the Pharoahs, and possibly even further. However, generally, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to experts are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius also describes how the Roman cooks made use of many different herbs, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. As we move on, we find a couple of cookery books published in the 1300s : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are not about the curry that appears on menues today, but rather descriptions of the types of food on the menues of the upper classes. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the East, such as coriander, parsley, basil and rosemary. These new foods and spices led to an increase in manuscripts on food, some of which are now in academic collections. The revolution that is television gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Baby Shark Fry (Tiburoncito Helen Margoth) recipe.
