SHARK FINGERS

      Title: SHARK FINGERS
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       1 lb Shark fillet, strips 1/2"
       1    Beer, flat, can
       2 c  Flour, self rising
       1 c  Corn meal
   1 1/2 c  Milk
       2 tb Condensed milk
     1/4 ts Basil
       1 ts Salt
       1 ts Pepper, black
       2 tb Prepared mustard
            Peanut oil
  
   Soak shark strips in flat beer for one hour. In a bowl, mix flour,
   basil, corn meal, salt and pepper. In another bowl, mix thoroughly
   milk, condensed milk and prepared mustard. Combine contents of both
   bowls and blend to smooth batter. Preheet deep fryer to 350-400 deg.
   Remove shark and drain. Dip in batter, then place in deep hot peanut
   oil. When fish is done, it will float and turn a golden brown color.
   Serve with tartar sauce or thousand island dressing. Source:
   LOUISIANA CONSERVATIONIST Sep/Oct 81 Recipe date: 08/21/81
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