Oh My Shark 🦈✨ How To Make Tiny Japanese Cusine Fried Shark Steak Recipe 🍣 Tina Mini Cooking

Ingredients

• 0.5 lb Shark Fillet (fresh, skin removed, cut into 4 equal pieces)
• 1/2 cup All-Purpose Flour (for dredging)
• 2 large Eggs (beaten, divided (1 for coating, 1 for sauce))
• 1/2 cup Breadcrumbs (plain, for final coating)
• 2 tablespoons Vegetable Oil (for sauce and to help the coating adhere)
• 2 cups Cooking Oil for Frying (neutral oil with high smoke point (e.g., canola, peanut))
• 1 tablespoon Chili Sauce (adjust to heat preference)
• 1 pinch Salt (for sauce)
• 1 leaf Fresh Parsley Leaf (for garnish, optional)

Instructions

1. Prepare the Shark

   Pat the shark fillet dry, then cut into four equal bite‑size pieces on a clean cutting board.

   Time: PT5M

2. Set Up Coating Station

   Place flour in the first shallow dish, beaten egg (1 egg) in the second, and breadcrumbs in the third. Keep the dishes side‑by‑side for easy dredging.

   Time: PT3M

3. Dredge the Fish

   Roll each shark piece in flour, dip into the beaten egg, then coat thoroughly with breadcrumbs. Press gently so the crumbs adhere.

   Time: PT5M

4. Heat the Oil

   Add 2 cups of cooking oil to the frying pan and heat over medium‑high until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Fry the Shark Pieces

   Carefully place the coated shark pieces in the hot oil. Fry 3‑4 minutes per side, or until golden brown and cooked through. Remove with tongs and drain on paper towels.

   Time: PT8M

   Temperature: 350°F

6. Make the Spicy Egg Sauce

   In a small bowl whisk together the remaining egg, 1 tbsp vegetable oil, chili sauce, and a pinch of salt until smooth.

   Time: PT3M

7. Plate and Garnish

   Arrange the fried shark pieces on a serving plate, drizzle the spicy egg sauce over them, and garnish with a fresh parsley leaf.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g