Soak shark strips in flat beer for one hour. In a bowl, mix flour,
basil, corn meal, salt and pepper. In another bowl, mix thoroughly
milk, condensed milk and prepared mustard. Combine contents of both
bowls and blend to smooth batter. Preheet deep fryer to 350-400 deg.
Remove shark and drain. Dip in batter, then place in deep hot peanut
oil. When fish is done, it will float and turn a golden brown color.
Serve with tartar sauce or thousand island dressing.