We don’t promote the taking of too many sharks, but if you’re shy of a feed or have one that won’t release, here’s another recipe that’s great for neutralising the strong flavour.

Ingredients

Shark cutlets
100g Panko breadcrumbs
2 eggs
Butter
4 Tablespoons cooking oil
1 lemon
Salt to taste

Instructions

1. Preheat large fry pan with 50:50 oil and butter

2. While fry pan is heating up, crack eggs into a bowl and whisk. Pour breadcrumbs into a freezer bag or onto a plate. Dip the cutlets into the egg then coat with breadcrumbs

3. Cook the cutlets on med-high heat until the breadcrumbs are golden brown and cutlets have cooked through

4. Season with salt and drizzle with fresh lemon juice

5. Serve with a side of salad or steamed vegetables

Extra notes

• Remember to dispatch sharks humanely and immediately after capture. Remove the head, fins, and guts once the shark is dead to help drain the blood and ammonia taste from the flesh
• Goes well with a side of salad or steamed vegetables

Share this...