Bake and Shark
The Quirky Foodster Team
Ingredients
- Shark fillets (or firm white fish such as mahi-mahi or kingfish as substitute), skinned — 700 g (1.5 lb)
- Fresh lime juice — 60 ml (¼ cup)
- Garlic, minced — 3 cloves
- Green seasoning — 45 ml (3 tbsp)
- All-purpose flour, for dredging — 100 g (¾ cup)
- Vegetable oil, for deep-frying — 750 ml (3 cups)
- All-purpose flour, for bake — 500 g (4 cups)
- Baking powder — 15 g (1 tbsp)
- Salt — 5 g (1 tsp)
- Water, lukewarm — 300 ml (1¼ cups)
- Shredded lettuce, sliced tomato, cucumber, pineapple, and assorted sauces (garlic, tamarind, pepper), to serve
Method
- Cut shark (or substitute fish) into portion-sized pieces. Marinate in lime juice, garlic, and green seasoning for at least 30 minutes, refrigerated.
- Make the bake dough: combine flour, baking powder, and salt, then gradually mix in warm water to form a soft dough. Rest 15 minutes, then divide into 6 rounds and flatten to about 2 cm (¾ in) thick.
- Fry each bake round in a lightly oiled pan over medium heat, about 6–7 minutes per side, until golden and cooked through.
- Dredge marinated shark pieces lightly in flour, shaking off excess.
- Heat oil to 180°C (350°F) and fry shark pieces for 4–5 minutes per side until golden and cooked through (internal temperature 63°C/145°F for fish).
- Split the warm bakes open and let each person build their own: fried shark piece, lettuce, tomato, cucumber, pineapple, and a choice of sauces.
- Serve immediately while the bake is warm and the shark is hot and crisp.
Introduction: Bake and shark is Trinidad’s beachside icon, forever linked to Maracas Bay, where vendors fry marinated shark and sandwich it in fried bake, dressed at a toppings bar with everything from garlic sauce to pineapple chow.
Cultural Background: Bake and shark is Trinidad’s beachside icon, forever linked to Maracas Bay, where vendors fry marinated shark and sandwich it in fried bake, dressed at a toppings bar with everything from garlic sauce to pineapple chow. It’s a must-try dish for both locals and visitors.
Tips: A well-stocked “toppings bar” is part of the authentic bake and shark experience – offer at least garlic sauce, tamarind, and a hot pepper sauce alongside the fresh vegetables.
Variations: Given sustainability concerns around shark populations, kingfish, mahi-mahi, or snapper are increasingly common and equally authentic substitutes at many stands today.
Storage: Fried shark and bake are best eaten fresh; leftover components can be refrigerated separately for up to 1 day.
Reheating: Reheat bake in a dry pan and fish in a 190°C (375°F) oven for 8–10 minutes to re-crisp; avoid microwaving, which softens the crust.
FAQs:
Q: Is shark sustainable to eat?
A: Due to conservation concerns, many vendors and home cooks now substitute other firm white fish such as kingfish, and this is widely accepted as authentic.
Q: What toppings are essential for bake and shark?
A: Garlic sauce, tamarind sauce, and shado beni sauce are the most iconic, alongside fresh lettuce and cucumber.
Q: Can I bake instead of fry the bake bread?
A: Yes, bake at 190°C (375°F) for 20–25 minutes, though frying gives the more traditional texture.
- Shark fillets (or firm white fish such as mahi-mahi or kingfish as substitute), skinned — 700 g (1.5 lb)
- Fresh lime juice — 60 ml (¼ cup)
- Garlic, minced — 3 cloves
- Green seasoning — 45 ml (3 tbsp)
- All-purpose flour, for dredging — 100 g (¾ cup)
- Vegetable oil, for deep-frying — 750 ml (3 cups)
- All-purpose flour, for bake — 500 g (4 cups)
- Baking powder — 15 g (1 tbsp)
- Salt — 5 g (1 tsp)
- Water, lukewarm — 300 ml (1¼ cups)
- Shredded lettuce, sliced tomato, cucumber, pineapple, and assorted sauces (garlic, tamarind, pepper), to serve
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