Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
12 oz cape shark(4,3oz.portions)
Salt and Pepper
1 Egg, beaten
1/4 cup half-and-half milk
1/2 Tbs all-purpose flour
2 Tbs canola or olive oil
4 Tbs butter or margarine, divided
1/4 cup sliced almonds, skin-on
1 Tbs lemon juice
Lemon for garnish
Directions
Divide cape shark into serving size portions (discarding any remaining
bony-looking cartilage). For appearance sake, thin red edges (which are edible) may also be
trimmed.
Season both sides of cape shark with salt and pepper. In shallow bowl,
combine egg and half-and-half. Dip shark in flour (shake off excess), then in the egg/cream
mixture, and then dip again in flour.
In large skillet, heat oil and 2 tablespoons butter, then pan fry shark
over medium heat for 3-4 minutes on one side, turn, cook 3-4 minutes more or until
golden-brown and fish flakes easily when tested with a fork. Remove from skillet, drain shark
on paper towels, then transfer to a platter or individual serving plates.
Rinse out skillet, melt remaining 2 tablespoons butter, add almonds and
heat briefly until nuts are lightly browned. Remove skillet from heat, stir in lemon juice,
then pour topping evenly over fish; serve immediately. Garnish with lemon wedges or sliced
lemon twists.
Nutrition facts
Serving Size 1 serving
Calories 369
Calories from Fat 264 (71%)
% Daily Value*
46%Total Fat 30g
38%Saturated
Fat 7.6g
Polyunsaturated Fat 5.3g
Monounsaturated Fat 15.1g
41%Cholesterol 123mg
11%Sodium 260mg
7%Potassium 250mg
1%Total
Carbohydrate 4g
4%Dietary
Fiber 1.1g
Sugars 1g
Sugar Alcohols 0g
45%Protein 22g