Shark is usually pretty good in a beer batter. Then deep fried I use a wok as I don't have a deep fryer. Bronzies is my favourite

Yep, give it a wash when you have it thawed out, just a good rinse under the tap for 20 seconds or so, then deep fried or pan fried, both will be pretty good. Got my mouth watering just thinking about it.

Cheers

Dale

deep fry in a wok as rig said. Do batches at a time so you don't over-crowd that pan. Beer batter is great but I also like tempura.

With the beer batter do you guys make your own batch(if so how is it done?) or do you buy the packet stuff??

Another vote for beer batter mate. I make my own but I don't know exact measurements to give you as I just go by eye. I guestimate 2 cups of plain flour, 1 egg, VB to taste (usually about 1/2 can for me) & a pinch of salt. Add a little water if you need to until you get the consistency of thickened cream or runny custard. Cut the fillets into palm size pieces, place in the batter (leave them in there) & then put the whole lot in the fridge for 30mins. Cook in wok or deep fryer for 6-10 mins depending on how thick the pieces are.

EDIT: or you could bring it over to my place & I'll cook it up on the bbq  A bit of Wobby would go nicely with a few bourbons.

Tempura is excellent for shark and a sweet chilli dipping sauce.

Beer Batter is good...but if the missus wants to keep fish smell out of the house, its awesome on the BBQ as well.  (Wobbi isnt too smelly normally anyway and is a great chew).  Like with any fish dont dry it out on the BBQ by over cooking which is easy to do with meaty type fish such as shark.....

mmmmm - might go catch me a feed tonight now

Here is my recipe for the batter keep it simple.

Just put 2 cups of flour in a suitable mixing bowl add some salt and start mixing in beer until you get a consistency like thick gravy.
I find Aussie beers with a strong flavour work better and don't use mid strength it lacks the flavour. The egg only thickens the mix so you can leave it out IMO.
Don't forget a few beers for the chef. I don't bother placing the mix in the fridge either.
If you do it on a BBQ with a side burner for the wok then rest the cooked pieces on the top rack most bbqs have and put the heat on low, this drains the oil and keeps the batch warm as you can only cook 3 or 4 pieces in a wok at a time, and make sure the flesh is cut no thicker than 2 cm
Happy chefing

butter and shark  in cubes and a little garlic  and its awsume

The cook at the local pub came around once and cooked us some beer battered fish.  Her recipe used egg whites only, beer, flour and salt/pepper. 

Have it really cold before dunking the fish in it.

also whats the easiest way the cook tempura, might try that next time

Tempura is easy as, crack one egg in a bowl & add 1 cup of ice cold water. Beat until fluffy. Add 3/4 cup of plain flour & a pinch of bicarb soda & mix together quickly. Do not overbeat the mixture. The mixture should be very thin. Dip your fish in it & cook immediately in a wok or deep fryer. Use ice cold water as this helps make the batter crispy.

yeah sweet graeme cheers mate.

ealzee i thourt u where going to eat the skin...