Guest Post #8 Militza Scoop, Shark!

Todays guest post is written by a very special someone, she is very near and dear to my heart. Introducing… my mom! I’m super excited about this recipe because it is actually the recipe that my mom made when I ate one of my “weird” things. Also obviously the fact that it’s my mom! I must say I was a very lucky kid growing up. My grandmother was great in the kitchen, but so were BOTH my parents. While they cook very differently they both inspire me immensely. Therefore having my mom write a guest post is really cool! I hope you all enjoy it as much as I did. So without further ado my guest blogger of the month: Militza Scoop…

You might think Shark?! But it is actually very delicious!

When buying your shark get young shark if at all possible, this meat is tenderer.




  • (young) shark meat
  • Eggs
  • Bread crumbs
  • Sea Salt
  • Freshly ground pepper
  • Olive oil
  • Vegetable oil


  1. You start off with removing the skin. The skin of a shark is much tougher than a regular fish, therefore you need to use a sharp knife when removing it. Keep a knife sharpener at hand to sharpen while you go or else it will be impossible to properly remove the skin. Be sure to also remove the pieces of white (right under skin) that may remain.
  2. Then you fillet the shark. Cut the meat in small pieces and season it with sea salt and freshly ground pepper. Dip the meat in an egg batter. Then in Bread crumbs.
    shark5 shark4
  3. Fry the pieces of Shark meat in hot oil. I always use 20% of olive oil along with vegetable oil.Shark2


And voila! Your shark is ready! Serve with a fresh salad or anything else that tickles your fancy.  Shark1


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