Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 06-09-2017, 04:35 PM   #1
LittleLizaMarie
Spike
 
LittleLizaMarie's Avatar
 
Join Date: Oct 2016
Default Battered Shark Bites!!

My boyfriend & I visited some family recently in Florida and stayed in Dunedin. We fished every day while we were there and basically caught nothing but shark. 2 good sized blacknose and 5 small blacktip. Good thing they're DELICIOUS! And really a blast to reel in.

Here is a recipe we've perfected and love. How do y'all cook your shark???






Gut and bleed out shark immediately after catching. Filet, remove skin, & and season with spices of choice. We use Cajun Blake’s “Ragin Blaze.” Put seasoned filets in baggies with a little bit of water and freeze until you’re ready to cook.

Some say to soak in milk for a few hours before seasoning and freezing. We did this with one filet and did not notice any different in taste when cooked versus filets not soaked in milk. The key is to gut and bleed out immediately after reeling in.

Marinade:
Thaw your filet(s). Add some soy sauce in your baggie and let soak for a few hours. I wouldn’t soak more than a few hours. The shark absorbs the heck out of the flavor of the soy sauce. 30 minutes before cooking, cut the filets into 1-1.5 inch chunks and put back in the baggie with soy sauce.

After you cut the filets into chunks, heat your oil and prepare your batter.

Oil should be heated to approximately 365 degrees. There is not much science to this. Heat the oil over medium high heat for about 10-15 minutes and then drop some batter in to see if it’s hot enough to fry.

Batter:
(this recipe coats approximately 2 pounds of meat)
1 cup flour
1 teaspoon baking powder
1 cup water
1 tablespoon white vinegar
1 ½ teaspoons salt (or in our case, sprinkle in some more Ragin Blaze)

Mix dry ingredients first, then add wet ingredients and mix well. Drain filet chunks of all liquid and put chunks into batter bowl and stir up to coat chunks in batter.

Use tongs or a fork to put each filet chunk into batter one by one. Fry until golden brown. They usually fry in under 10 minutes. Serve up with tartar sauce and enjoy!
LittleLizaMarie is offline   Reply With Quote Back To The Top
Old 06-09-2017, 04:41 PM   #2
IowaHunter
Pope & Young
 
IowaHunter's Avatar
 
Join Date: Oct 2008
Location: Harris County
Hunt In: Iowa
Default

Looks and sounds great!
IowaHunter is offline   Reply With Quote Back To The Top
Old 06-09-2017, 04:43 PM   #3
TP3
Ten Point
 
TP3's Avatar
 
Join Date: Jan 2013
Location: Dripping Springs, TX
Hunt In: Hays, Val Verde co
Default

Sounds really good.
TP3 is online now   Reply With Quote Back To The Top
Old 06-09-2017, 05:09 PM   #4
catslayer
Ten Point
 
Join Date: Aug 2013
Default

When you say bleed out, how are you doing it
catslayer is online now   Reply With Quote Back To The Top
Old 06-09-2017, 05:22 PM   #5
ace340cs
Ten Point
 
ace340cs's Avatar
 
Join Date: Oct 2011
Location: Mcallen Tx.
Hunt In: Use to in Mexico, South Texas
Default

Cool!!
ace340cs is offline   Reply With Quote Back To The Top
Old 06-09-2017, 05:23 PM   #6
oktx
Pope & Young
 
oktx's Avatar
 
Join Date: Dec 2006
Location: Wise County
Hunt In: Wise County
Default

NVM. I thought this about something else.
oktx is offline   Reply With Quote Back To The Top
Old 06-10-2017, 09:46 AM   #7
LittleLizaMarie
Spike
 
LittleLizaMarie's Avatar
 
Join Date: Oct 2016
Default

Quote:
Originally Posted by catslayer View Post
When you say bleed out, how are you doing it
We gutted directly after reeling in and let sit in the water for a few minutes.
LittleLizaMarie is offline   Reply With Quote Back To The Top
Old 06-15-2017, 08:10 AM   #8
TexasLongball
Eight Point
 
TexasLongball's Avatar
 
Join Date: May 2012
Location: Katy, TX
Hunt In: New Ulm and Pearsall
Default

Quote:
Originally Posted by LittleLizaMarie View Post
We gutted directly after reeling in and let sit in the water for a few minutes.
I love me some shark but I have never had a good experience if I open the belly cavity. I usually filet from the top and skirt around the cavity. Anyone else do this? It's a pain but man I can't stand the smell of a shark's belly.
TexasLongball is offline   Reply With Quote Back To The Top
Old 06-15-2017, 09:23 AM   #9
LittleLizaMarie
Spike
 
LittleLizaMarie's Avatar
 
Join Date: Oct 2016
Default

Quote:
Originally Posted by TexasLongball View Post

I love me some shark but I have never had a good experience if I open the belly cavity. I usually filet from the top and skirt around the cavity. Anyone else do this? It's a pain but man I can't stand the smell of a shark's belly.


We had someone tell us they preferred to freeze the shark whole. Then when ready to eat steak it up with the skin on and grill. Apparently when frozen the guts come out very easily.


Sent from my iPhone using Tapatalk
LittleLizaMarie is offline   Reply With Quote Back To The Top
Old 06-28-2017, 08:34 AM   #10
b1gwes
Spike
 
b1gwes's Avatar
 
Join Date: Aug 2015
Location: Cypress
Hunt In: College Station/ South Texas
Default

Your BFs last name wouldn't happen to be Nuernberg would it?
b1gwes is offline   Reply With Quote Back To The Top
Old 06-28-2017, 09:19 AM   #11
tward1604
Four Point
 
tward1604's Avatar
 
Join Date: Mar 2017
Location: Denton, TX
Hunt In: wherever I can
Default

best way to bleed them out is cut the tail fin off right at the base. Their main artery will squirt that blood out a few feet. Get the guts and the blood out fast that is the most important thing.
tward1604 is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 05:45 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com