THIS IS DRINKING FOOD. SIMPLE DRINKING FOOD. GET SOME GUMMY SHARK — EVEN THE SUPERMARKET SELLS IT — SOAK IT OVERNIGHT IN A MARINADE, ROLL IT IN SOME FLOUR, THEN DEEP-FRY IT. IN SPAIN THEY USE CAZÓN, OR SPOTTED DOGFISH, BUT WE’VE OPTED FOR LOCAL GUMMY SHARK. WHAT IS INTERESTING IS THE USE OF WATER IN THE MARINADE — AND THE LACK OF SALT. SALT DRAWS LIQUID OUT OF THE FISH; WATER PLUMPS IT UP. SO WHAT WE’RE DOING IS MAKING SUPER-SUCCULENT, SLIGHTLY SHARP, BITE-SIZED MORSELS OF FISH THAT ARE SO MOIST THEY FORM THEIR OWN BATTER WHEN ROLLED IN THE FLOUR. TRY THESE ON A HOT NIGHT WITH PLENTY OF BEER OR CHILLED FINO SHERRY.
Place the shark fillets in a large bowl with the herbs, spices, onion, garlic, olive oil, vinegar and
Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 180–190°C (350–375°F), or until a cube of bread dropped into the oil browns in 10–15 seconds.
Working in small batches, remove the shark from the marinade, gently shake off the excess liquid and dust well in the seasoned flour. Deep-fry for
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