The Ultimate Shark and Bake (A Ture Trinidad and Tobago Recipe)

Submitted by CookingPrincess

"This is the real deal!! I found out about this amazing shark sandwich while watching an episode of "Bizarre Foods" hosted by chef and food critic Andrew Zimmern and fournd this online at Trini Gourmet. Shark and Bake is what natives of Trinidad call the ultimate beach food sold at various fish stands, and first created in Maracas Bay (the most popular beach on the island). This sandwich is like nothing I've ever tasted before. There are several steps to this recipe but it is well worth the effort. The flavor of the shark fillets is not overwhelming and the flavor of the bread which you will be making yourself is so wonderful and different I hope you love it just as much as everyone in my family does. I make these quite often and they are always a hit even with the pickiest of people. You can use the suggestions the author of this recipe made to be used as condiments on your shark sandwiches but you can do what I do and shred some lettuce and slice some tomatos and added a bit of my favorite pesto and they will be out of this world!! It is always good to try different things don't you think? Give it a try and enjoy!!"

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Yields: 6 sandwiches
• Serves: 6

ingredients

• Ingredients

• Float (Fried Bake)

• 946.36 ml flour
• 7.39 ml salt
• 19.71 ml baking powder
• 591.47 ml water (to form a soft dough)
• 709.77 ml oil (for frying)

• Fried Fish

• 6 medium shark fillets (shark or any mild firm fish)
• 2 medium lemons
• 354.88 ml breadcrumbs
• 354.88 ml flour
• 29.58 ml minced chives or 29.58 ml thyme
• 4.92 ml minced garlic
• 4.92 ml salt
• 4.92 ml pepper sauce
• 2 medium eggs (beaten)
• 473.18 ml vegetable oil (for frying)

directions

1. Fried Bake:

2. Sift flour, salt and baking powder.
3. Add enough water (around 2 1/2 cups) to make a soft dough.
4. Knead for about 10 minutes.
5. Leave to rest for 1/2 hour or more.
6. Divide into 6 portions.
7. Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
8. Oil hands to prevent the dough from sticking to your hands.
9. Fry in hot oil untli brown, turning once.
10. Drain on kitchen paper.

11. Fried Fish:

12. Combine chive, thyme, garlic, salt and pepper sauce.
13. Marinate fish in lime and salt for about 15 minutes.
14. Drain well and rub with seasoning mixture.
15. Dip fillets in flour.
16. Dip fillets in egg.
17. Dip fillets in breadcrumbs.
18. Fry on both sides until brown.
19. Drain throughly on kitchen paper.
20. The author of this recipe suggested coleslaw as a condiment for the sandwiches.
21. He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
22. When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.

Reviews

[BecDarTrini]

this is like the real thing NOT the real thing...trinis know you doh need to use egg that jus makes things more expensive...the dough is not a traditional fry bake dough meaning that it would not hold the freshness for more than a day...I make this every sat. for my husband because my mother showed me and my granny showed her and so on...this is basic...most trinis would not follow this because we know the real thing...maybe I'll share mine some time...