Ingredients:
8 shark steaks
102 g superfine flour
200 g breadcrumbs
2 eggs
2 lemons
oil for frying
a small bunch of parsley
salt
rolled anchovies
capers
Preparation:
Remove the skin from the shark steaks and, with a small knife, score the outside of the flesh so that it does not curl up. Flour the steaks and dip them in the egg and breadcrumbs. Fry them in hot oil for 3 minutes on each side.
Remove them from the oil, dry them with kitchen paper and serve hot, garnished with sprigs of parsley, the sliced lemons, the rolled anchovies and the capers.
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