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Fried Shark Fillet

Fried Shark Fillet

If you buy the fish from the wet market, you can request the stall to remove the fish skin and bones for you, reducing most of the hard work required for this recipe.


  • 450 grams shark fish flesh fish bones and skin removed; sliced into small fillets
  • 1 tbsp light soy sauce
  • 40 grams ginger peeled and finely chopped
  • 4 dashes white pepper powder
  • vegetable oil for deep frying


  • 3/4 cup self-raising flour sifted
  • 1/2 cup water
  • 1 egg


  1. Marinade sliced fish fillet with soy sauce, ginger and white pepper for 5 minutes.
  2. In a large mixing bowl, whisk flour, water and egg until the batter is of a semi-thick and smooth consistency. Flatten any lumps with the back of a spoon.
  3. Add marinaded fish into the prepared batter.
  4. Heat cooking oil and deep-fry battered fish in batches, until golden brown. Drain excess oil on kitchen paper towels or tempura paper before serving.
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10 comments on “Fried Shark Fillet”

  1. These look really light and not greasy at all! All you need now is a little bit of chilli sauce :-)

  2. Hmmm, now this is a fish which I really do not know if I have tasted before. Interesting.

  3. They must be very delicious!

  4. May I know what’s the Chinese name of this shark fin fish in your recipe?
    So that I can get it from the wet market.

  5. Your shark fillet must be different from the shark fillet here, the one sold in the U.S. is just tough and bad, not soft and tender.

  6. my favourite dish too, almost similar everything the same plus some brandy

  7. Please put the step by step photos like you used to.. i like it that way better!!

  8. I have tried this recipe. It is awesome!

  9. Can I replace self raising flour with other flour to achieve this effect

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