Shark Hors D'Oeuvres

1/4 c Lemon or lime juice

2 ea Cloves garlic,crushed

1 c Flour,all-purpose,seasoned

1 x Pepper to taste

1 c Bread crumbs

1 x Creole mustard/tartar sauce

1/4 c Dry white wine

2 lb Shark meat,2" chunks

1 x Salt to taste

2 ea Eggs,beaten

1 x Vegetable oil

1. Mix lemon juice, wine and garlic; add shark and marinate in

refrigerator for 1 hour or longer. 2. Dip each fish chunk in seasoned flour, sprinkle with salt and

pepper, then coat with beaten eggs and bread crumbs. 3. Heat oil; deep-fry fish until golden brown.

4. Drain on paper towels, then serve with Creole mustard or tartar

sauce.