Bake and Shark
Bake and Shark (BAYK and SHAHRK)
Fried Shark in Fried Bread
Seasoned shark fillets fried until golden and served inside a puffy fried bread called bake, loaded with an array of condiments including garlic sauce, tamarind, chadon beni, pineapple chutney, and coleslaw.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wax paper wrap
Garnishes: pepper sauce, garlic sauce
Accompaniments: pineapple chutney, tamarind sauce
Instructions
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1
Marinate shark in green seasoning, lime juice, salt, and pepper for 30 minutes.
-
2
Make bake dough by combining flour, baking powder, salt, and enough water to form soft dough. Knead briefly, divide into balls, flatten.
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3
Deep fry the bake dough until puffed and golden on both sides. Drain on paper towels.
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4
Coat shark pieces in seasoned flour and fry until golden and cooked through.
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5
Split each bake open, stuff with shark, lettuce, tomato, and your choice of condiments.
Did You Know?
Maracas Beach in Trinidad is the spiritual home of bake and shark. Vendors like Richard's and Natalie's have achieved legendary status.
Chef's Notes
Equipment Tips
- deep fryer or large pot
- mixing bowl
- rolling pin
Garnishing
pepper sauce, garlic sauce
Accompaniments
pineapple chutney, tamarind sauce
The Story Behind Bake and Shark
Bake and shark emerged as a beach food at Maracas Bay in the 1960s and 1970s, transforming from a simple fisherman's meal into Trinidad's most famous beach dish. The condiment bar that accompanies it grew over decades as vendors competed to offer the most elaborate toppings.
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