Authentic Trinidadian Bake and Shark Recipe

Ingredients

  • 500g Self Rising Flour
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 300ml Water
  • 1kg Shark Fillets
  • 2 cups Oil, for frying
  • 1 Lime, juice only
  • 2 tsp Paprika
  • 2 tsp Cayenne Pepper
  • 2 Garlic cloves, crushed
  • 2 cups Lettuce, shredded
  • 2 Tomatoes, sliced
  • 1 Onion, chopped
  • 1 Cucumber, sliced
  • 1 cup Mayonnaise
  • 1 cup Tamarind Chutney
  • 1 cup Coleslaw

Steps and instructions

  1. In a large bowl, mix together the self-rising flour, salt, and baking powder.
  2. Gradually add water to the flour mixture, stirring until you achieve a firm dough.
  3. Knead the dough on a lightly floured surface until it becomes smooth and elastic. Put it back in the bowl, cover with a clean, damp cloth and let it rest for about 30 minutes.
  4. While the dough is resting, prepare the shark fillets. Rinse them under cold water and pat dry with paper towels.
  5. Season the shark fillets with lime juice, paprika, cayenne pepper, and crushed garlic. Let them marinate for about 15 minutes.
  6. Heat the oil in a deep frying pan over medium-high heat. Fry the shark fillets until they are golden brown and crispy, about 5 minutes per side. Drain the fillets on paper towels.
  7. Divide the rested dough into equal portions and roll each into a ball. Flatten each ball with a rolling pin into a thin circle.
  8. Fry each dough circle in the hot oil until it puffs up and turns golden brown. Drain on paper towels.
  9. Assemble the bake and shark by cutting a slit in each fried dough circle and stuffing it with a fried shark fillet. Add lettuce, tomato, onion, and cucumber slices, then drizzle with mayonnaise and tamarind chutney.
  10. Top with a spoonful of coleslaw before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough and marinade the shark fillets.
  • Frying Pan - A deep pan for frying the shark fillets and dough circles.
  • Rolling Pin - Used to flatten the dough into thin circles.
  • Knife - To slice tomatoes, onions, and cucumbers for the toppings.
  • Paper Towels - For draining and absorbing excess oil from the fried shark fillets and dough circles.
  • Clean, Damp Cloth - To cover the dough while it rests.

Recipe variations

  • Use a different type of fish fillet, such as cod or tilapia, instead of shark.
  • Replace the self-rising flour with all-purpose flour and add 1 tablespoon of baking powder.
  • Add different spices or seasonings to the flour mixture, such as curry powder, Old Bay seasoning, or Cajun seasoning.
  • Try a gluten-free version by using a gluten-free flour blend.
  • Make it vegetarian by using tofu or tempeh instead of shark fillets.
  • Experiment with different fillings, such as grilled vegetables, shrimp, or chicken.
  • Explore various sauces or condiments to drizzle over the bake and shark, like hot sauce, mango salsa, or garlic aioli.
  • Add cheese, such as cheddar or pepper jack, to the filling for a cheesy twist.
  • Replace the regular coleslaw with a spicy slaw or a tropical coleslaw with pineapple and coconut.
  • Opt for a whole wheat or multigrain dough for a healthier option.

Recipe overview

Bake and Shark is a popular street food dish from the Caribbean island of Trinidad and Tobago. This tasty delicacy features tender shark fillets seasoned with a blend of spices, then deep fried to perfection and served in a soft, homemade fried bread bun known locally as "bake". The sandwich is then loaded up with a variety of fresh veggies and condiments, making each bite a perfect balance of flavors. This recipe provides step-by-step instructions to recreate this island delicacy at home. Expect tangy, spicy, sweet, and savory flavors all packed into one incredible sandwich. The process involves preparing and frying the dough and shark fillets separately, then assembling them together with your favorite toppings. It's a fun and delicious project that's definitely worth the effort!

Common questions

  1. Can I use regular flour instead of self-rising flour? No, self-rising flour is necessary for this recipe as it contains leavening agents which help the dough rise.
  2. How long should I let the dough rest? Let the dough rest for approximately 30 minutes to allow it to relax and become easier to work with.
  3. Can I use a different type of fish instead of shark? While traditionally made with shark, you can use other firm white fish such as cod or haddock as a substitute.
  4. Can I bake the dough instead of frying it? While frying the dough is the traditional method, you can experiment with baking the dough circles in a preheated oven at 400°F (200°C) until they turn golden brown.
  5. What can I substitute for tamarind chutney? If you don't have tamarind chutney, you can use a sweet and tangy sauce like mango chutney or a combination of ketchup and Worcestershire sauce.
  6. Can I make the dough in advance? It is best to make the dough fresh as it will yield the best texture and flavor. However, you can prepare the dough a few hours in advance and store it in the refrigerator, tightly wrapped in plastic wrap.
  7. Can I freeze the fried dough circles? Yes, you can freeze the fried dough circles. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator before reheating.
  8. Can I add other toppings or sauces? Absolutely! Feel free to customize your bake and shark with additional toppings or sauces such as hot sauce, pickles, or flavored mayonnaise.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the flour and other ingredients.
  • Rolling Pin - Used to flatten the dough into thin circles.
  • Deep Frying Pan - Used for frying the shark fillets and dough circles.
  • Paper Towels - For draining the fried shark fillets and dough circles.
  • Knife - To cut a slit in the fried dough circles for stuffing.
  • Spoon - For drizzling mayonnaise and tamarind chutney over the assembled bake and shark.

Origin stories

Bake and Shark, an ingenious culinary creation, has solidified its place in the vivid tapestry of Trinidad and Tobago's cuisine. This savory symphony of tastes was born out of the islands' cultural melting pot, drawing influences from West African, East Indian, Amerindian, and European cuisines. Its popularity began to soar in the 1950s, following the advent of Maracas Bay as a prime spot for leisurely beach outings. Blessed by the proximity to abundant marine resources, local food vendors seized the opportunity to offer something uniquely Trinbagonian. Thus, Bake and Shark, a deep-fried shark sandwich enhanced with a symphony of condiments and fresh vegetables, emerged as a signature dish of the islands and a must-have for beach-goers. Today, this iconic street food is an unmissable part of any visit to the twin-island Republic, securing its place as a beloved symbol of Trinidad and Tobago's vibrant culinary scene. Dive in, relish the explosion of flavors, and be transported to the vibrant, sun-soaked beaches of Maracas Bay.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.