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 t  Corn oil 
      3 T  Corn oil 
      2 T  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