---------- Recipe via Meal-Master (tm) v8.04
  Categories: Fish
       Yield: 4 servings
       1 ea Baby shark, 2 to 2-1/2 lbs
     1/4 c  Tomato, chopped fine
     1/4 c  Onion, minced
       1 ts Corn oil
       3 tb Corn oil
       2 tb Flour
       1 ea Egg, beaten
   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