Easy and Tasty Cape Shark (err...dogfish)

[PAMonger]

With the increasing limits on gamefish and the amount of 'trouble' caused by the doggies, this should help. A guy near me on a J2 mudhole trip convinced me to try this and I'm so glad I did. I will never throw another doggie back. If you would like to look up more recipes on your own, doggies are marketed as 'cape shark' in New England.

When you decide you want to keep a doggie, slit the gills from underneath (like you would with a bluefish). There will still be a lot of blood in the meat. That is what the citrus marinade is for. If you do not do an orange, lemon, or lime juice marinade, the blood will cause the meat to have a clorox taste.

Ingredients
12 oz cape shark(4,3oz.portions)
Salt and Pepper
2 Tbs all-purpose flour
1 Tbs Old Bay
2 Tbs canola or olive oil
2 Tbs butter or margarine, divided
1 Tbs lemon juice
8 oz orange juice
12 oz beer (yuengling or another favorite)
Lemon for garnish

Directions
Divide cape shark into serving size portions (discarding any remaining bony-looking cartilage). For appearance sake, thin red edges (which are edible) may also be trimmed. Place cape shark in shallow bowl full of orange juice. Allow shark to marinate for 1 hour (2 if frozen).

Season both sides of cape shark with salt and pepper. In shallow bowl, combine beer, flour and old bay. Dip shark in batter (shake off excess).

In large skillet, heat oil and 2 tablespoons butter, then pan fry shark over medium heat for 3-4 minutes on one side, turn, cook 3-4 minutes more or until golden-brown and fish flakes easily when tested with a fork. Remove from skillet, drain shark on paper towels, then transfer to a platter or individual serving plates. Garnish with lemon wedges or sliced lemon twists.