juice of 1 lime
450g boneless shark meat, cut into 3cm strips (substitute any ray or any firm-fleshed white fish for the shark)
2 garlic cloves, minced
2 tbsp Green Seasoning
300g plain flour
1 tsp salt
1 tsp freshly-ground black pepper
1/2 tsp cayenne pepper
1/2 tsp dried oregano, crumbled
250ml vegetable oil
4 large bakes
hot pepper sauce
Method:
Whisk together the lime juice, garlic and green seasoning then pour over the shark meat in a bowl. Cover and set aside to marinate in the refrigerator for 1 hour.
After this time, heat the oil in a large frying pan (or, better, a wok) until almost smoking. Meanwhile, combine the flour, salt, black pepper, cayenne pepper and oregano on a large plate. Dredge the shark strips in this until evenly coated with the flour mixture then drop the fish into the hot oil. Fry until golden brown all over (about 10 minutes). Remove from the oil with a slotted spoon and drain on paper towels.
Place a piece of the fish on a sliced bake, sprinkle over hot pepper sauce to taste and serve.
Subject: Shark and Bake 
