Here's your chance to bite back 



Shark Creole 



/ pound shark fillets, cut into 1-inch chunks 

 1/3 cup vegetable oil 



3 tablespoons flour 

 1 cup hot water 



A cup chopped green onions, with tops 

 'A cup chopped green pepper 

 A cup chopped parsley 



4 cloves chopped garlic 

 1A teaspoons salt 

 dash cayenne pepper 



A teaspoon thyme 

 bay leaf 

 lemon slice 



1 10-ounce can tomato puree 

 cooked rice 



Heat oil in large skillet and blend in flour over medium 

 heat, stirring constantly until brown. Add water 

 gradually and cook until thick and smooth. Add remain- 

 ing ingredients except rice. Cover and simmer for 15 

 minutes. Remove bay leaf and serve over cooked rice. 

 Serves 4-6. 



Shark shish kebab 

 charcoal grill or hibachi 



2 pound shark fillet cut into 1-inch cubes 

 12 cherry tomatoes 



3 purple onions, quartered and separated 

 3 cans chunked pineapple, with juices 



3 green peppers, cut in large pieces (blanched if 



desired ) 

 fresh mushrooms 

 !4 cup soy sauce 

 3 tablespoons lemon juice 

 'A cup oil 



Cut fillets into 1-inch cubes. Soak for an hour in a salt, 

 lemon juice or vinegar solution (see story). In the 

 refrigerator, marinate shark cubes in soy sauce, lemon 

 juice, oil and 1 cup of pineapple juice. Place shark cubes 

 and vegetables on skewers and cook about 15 minutes, 

 basting with the marinade. Serves 6. 



Fish 'n' Chips 



Batter 



/ cup flour 

 1 egg yolk 



4 tablespoons beer 

 'A teaspoon salt 



5 tablespoons milk 



5 tablespoons cold water 



1 egg white 



Pour flour into large bowl. Make a well in center and add 

 egg yolk, beer and salt. Stir until well mixed. Combine 

 milk and water and add half to batter. Stir until smooth. 

 Add remainder, 1 tablespoon at a time, adding only 

 enough to give right texture. For light texture, let batter 

 rest at room temperature for at least 30 minutes. Beat 

 egg white stiff. Fold into batter. 



Chips 



2 pounds baking potatoes 

 vegetable oil or shortening 



Slice potatoes into '/2-inch-wide and ^-inch-thick strips. 

 Heat oil in deep-fryer to 375 F. Dry potatoes and fry un- 

 til crisp and light brown. Transfer to lined pan to drain 

 and place in 250 F oven to keep warm. 



Fish 



2 pounds fresh shark fillets 



Cut dressed and skinned fish into 3- by 5-inch pieces. 

 Wash in cold water and dry completely. Drop 2 or 3 

 pieces at a time into batter. When well coated, plunge 

 into hot oil. Fry 4 to 5 minutes, or until golden brown. 



To serve, heap fish pieces in the center of a large heated 

 platter and arrange chips around them. Traditionally, 

 fish and chips are served sprinkled with malt vinegar and 

 salt. Serves 4. 



(For more recipes or cooking tips, call Joyce Taylor, Sea 

 Grant's seafood agent at the NCSU Seafood Laboratory 

 in Morehead City, 919/726-7341.) 



