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.
• Season both sides of cape shark with salt and pepper. In shallow bowl, combine egg and half-and-half. Dip shark in flour (shake off excess), then in the egg/cream mixture, and then dip again in flour.
• 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.
• Rinse out skillet, melt remaining 2 tablespoons butter, add almonds and heat briefly until nuts are lightly browned. Remove skillet from heat, stir in lemon juice, then pour topping evenly over fish; serve immediately. Garnish with lemon wedges or sliced lemon twists.