Shark Taco
The Complete Book of American Fish and Shellfish Cookery, 1984
20 minutes — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsThe salt with egg. Cut steaks into 1 inch strips, dip them in egg, dust with cornstarch, and fry in hot (375°F) oil, browning both sides. Have ready, in separate bowls, shredded lettuce, sour cream, chili sauce, and the vegetables, chopped and mixed together. Place a piece of fried fish on each warm tortilla and let everyone help themselves to the trimmings. |
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