Name: Bake and Shark
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 400 g flour; 1.5 tsp baking powder; 1 tsp salt; 1 tbsp vegetable oil; 200 ml warm water; 750 ml vegetable oil, for frying; 500 g shark fillet (or firm white fish), cut into strips; 2 tbsp fresh lime juice; 2 tbsp green seasoning (culantro, garlic, onion, blended); 100 g cornmeal, for dusting; 60 g shredded lettuce; 1 count tomato, sliced; 2 tbsp tamarind sauce

Method

Make the bake dough

Mix the flour, baking powder and salt, then work in the oil and warm water until a smooth, soft dough forms.

Rest the dough

Cover the dough and let it rest so the flour fully hydrates.

20 min

Marinate the shark

Toss the shark strips with lime juice and green seasoning, and let them marinate briefly.

Green seasoning here is the same style of blended herb base found across the English-speaking Caribbean — culantro (chadon beni) is the traditional herb, not cilantro, though cilantro works in a pinch.

15 min

Shape and fry the bakes

Divide the dough into balls, flatten each into a disc, and fry in hot oil until puffed and golden on both sides.

8 min

Fry the shark

Dust the marinated shark strips in cornmeal and fry them in hot oil until golden and cooked through.

8 min

Split and stuff

Split each fried bake open and stuff it with fried shark, shredded lettuce, sliced tomato and tamarind sauce.

Serve at the toppings table

Serve immediately, letting everyone add their own extra toppings and pepper sauce to taste.

Bake and Shark

Ingredients

Method

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