Jim made a grocery run for me on Tuesday night for a lb of ground turkey. He returned later with the lb of turkey, bread, yogurt and shark.
He thought it would be fun to put me up to my own iron chef challenge and asked if I would make it for dinner sometime this week. Shark? I actually found a few recipes online so I guess it isn’t as unheard of as I originally thought.
The fillets were beautiful and thick, light in color but firm in texture. I was tempted to cook them like I do my sea bass. Instead I found a recipe on An Apron a Day that sounded great.
I modified the marinade a bit and used 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 1/4 cup sesame oil, 1 whole lemon (sliced), 2 tbsp onion powder, 2 tbsp minced garlic, 1 tbsp Italian seasoning, 1 chopped shallot, 1 tbsp black pepper, 2 tbsp chipotle chili powder and 1 tbsp lawry’s seasoned salt.
Dump everything into a dish and chop your fresh ingredients, then dump in with the fish.
This smells wonderful!
I want the fillets to be completely covered with this marinade, so I put everything in a zip top bag and set it on my counter while I do other things so I can turn it and squish it around every now and then.
After 30 minutes of marinating I put these on a baking sheet and put in a cold oven then turned up the heat to 325 and cooked for 30 minutes. After 20 minutes I flipped the fillets.Now on to the shoestring potatoes...
I started with two yukon potatoes,
and scrubbed them good under warm water.
Now I need to figure out how to use my cuisinart to make the julienne process easier.
Here we go, I put this together using the slicer (not shredder) attachment.
I love this machine. I sliced this potato in 2 seconds flat.
Now all I needed to do is Julienne the potatoes by using a sharp knife and cut them into thin strips.
I can't wait!
Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees.
I'm using my thermometer again to make sure I get the temperature right.
I also prep with a papertowel on top of a plate, a slotted spoon and some seasoning.
I have to throw some galic salt in there too. It's in my blood!
Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Partially cook the potatoes 2 minutes and transfer to a towel lined plate.
Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch.
Sprinkle with seasoning.
The shoestring fries were a great treat along with the shark.
I would definitely add more spices to the shark next time. The fish was a little overcooked to my taste, maybe if I would have seared the fish first and then finished off in the oven it would have made a difference. 
Jim finished all his shark and all his french fries. Turned out great, but I may suggest we stick to more common fish like sea bass or tilapia in the future.
I started with two yukon potatoes,
and scrubbed them good under warm water.
Now I need to figure out how to use my cuisinart to make the julienne process easier.
Here we go, I put this together using the slicer (not shredder) attachment.
I love this machine. I sliced this potato in 2 seconds flat.
Now all I needed to do is Julienne the potatoes by using a sharp knife and cut them into thin strips.
I can't wait!
Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees.
I'm using my thermometer again to make sure I get the temperature right.
I also prep with a papertowel on top of a plate, a slotted spoon and some seasoning.
I have to throw some galic salt in there too. It's in my blood!
Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Partially cook the potatoes 2 minutes and transfer to a towel lined plate.Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch.
Sprinkle with seasoning.
The shoestring fries were a great treat along with the shark.
I would definitely add more spices to the shark next time. The fish was a little overcooked to my taste, maybe if I would have seared the fish first and then finished off in the oven it would have made a difference. 
Jim finished all his shark and all his french fries. Turned out great, but I may suggest we stick to more common fish like sea bass or tilapia in the future.
