My preference of FRIED shark steaks one inch thick about 2-3 minutes a side on medium heat is: thresher-mako- porbeagle-white in that order.
If you find it is dry put some Italian salad dressing in a plastic bag and put the steak in with it, to marinade it about 2 hrs before frying. - Tom
JONES FISH HOUSE on OAK ISLAND, NC is justly famous in that region for very fresh fish of all sorts & “dressed to order”, when the customer decides which sort of fish that they want and how they want it prepared.
There is a note in their menu that requests that “especial cuts of shark” be pre-ordered at least 4 hours ahead, as they marinate all of their shark before cooking it in what looks & tastes quite like their “House Italian Dressing”..
NOTE: MY personal favorite is SHARK STEAK “seared over live coals” & it’s GREAT. - JONES’ also SOMETIMES has GREAT Wahoo charcoaled steaks, cut to order.
(20-24 ounces is my “usual order” for fish steaks.- With a GREAT steak of that size, I eat no “sides” other than “hot bread”, butter & a drink.)
Yours, TMN78247