I've eaten shark since I was a teenager and am no stranger to seeing it on restaurant menu's or at fish markets in New England. In fact, I remember getting fried shark "bites" (like popcorn shrimp or chicken, but shark) at a bar in Siesta Key about 10 years ago.
This recipe makes good use of the sharks belly meat, but use whatever part of the fish you want.
1/2 pound shark meat
1/4 cup all purpose flour
packet of taco seasonings (Taco Bell Chipotle is a favorite)
pinch of cayenne pepper (optional)
corn oil
6 or 8 inch corn tortillas (I prefer flour tortillas, but corn is traditional)
shredded cheddar cheese
shredded lettuce
salsa
RANCH DRESSING (this is the secret ingredient!!!)
lime slices
A beer or 2
Crack a beer and pour a 1/4 inch layer of oil in a pan and put it on medium heat. Cut the meat into strips 1/2 an inch thick, an inch wide and 6 inches long. Mix the flour, taco seasoning and cayenne together and roll the fish around in it. Put it in the hot oil until lightly brown (don't go for golden brown, the meat cooks quickly), about 3 minutes each side. Load 2 or 3 strips into a soft taco with the cheese, lettuce, salsa and ranch. Maybe a squeeze of lime. Goes great with beer.
IMPORTANT If you decide to keep your catch, know what you are harvesting from the ocean. Shame on you if you take in endangered species!
