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

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Ingredients
  • Float (Fried Bake)
  • 4
    cups flour
  • 1 12
    teaspoons salt
  • 4
    teaspoons baking powder
  • 2 12
    cups water (to form a soft dough)
  • 3
    cups oil (for frying)
  • Fried Fish
  • 6
    medium shark fillets (shark or any mild firm fish)
  • 2
    medium lemons
  • 1 12
    cups breadcrumbs
  • 1 12
    cups flour
  • 2
    tablespoons minced chives or 2 tablespoons thyme
  • 1
    teaspoon minced garlic
  • 1
    teaspoon salt
  • 1
    teaspoon pepper sauce
  • 2
    medium eggs (beaten)
  • 2
    cups vegetable oil (for frying)
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DIRECTIONS

  • Fried Bake:
  • Sift flour, salt and baking powder.
  • Add enough water (around 2 1/2 cups) to make a soft dough.
  • Knead for about 10 minutes.
  • Leave to rest for 1/2 hour or more.
  • Divide into 6 portions.
  • Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
  • Oil hands to prevent the dough from sticking to your hands.
  • Fry in hot oil untli brown, turning once.
  • Drain on kitchen paper.
  • Fried Fish:
  • Combine chive, thyme, garlic, salt and pepper sauce.
  • Marinate fish in lime and salt for about 15 minutes.
  • Drain well and rub with seasoning mixture.
  • Dip fillets in flour.
  • Dip fillets in egg.
  • Dip fillets in breadcrumbs.
  • Fry on both sides until brown.
  • Drain throughly on kitchen paper.
  • The author of this recipe suggested coleslaw as a condiment for the sandwiches.
  • 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.
  • 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.
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