Trinidad Bake and Shark
A popular street food featuring a piece of fried shark served in a soft, fluffy fried dough ('bake') and topped with a variety of sauces and relishes. It's a quintessential Trinidadian culinary experience.
🧂 Ingredients
- 500 g Shark fillets(boneless, skinless, cut into 4 portions)
- 2 cups All-purpose flour(for the bake)
- 1 tsp Active dry yeast
- 1 tsp Sugar(for the yeast)
- 3/4 cup Warm water(for the yeast)
- 1 tsp Salt(for the bake)
- 1 cup Vegetable oil(for frying the bake)
- 1/2 cup Flour(for dredging shark)
- 1 beaten Egg(for dredging shark)
- 1 cup Breadcrumbs(for dredging shark)
- for frying shark Oil
- as needed Assorted toppings(e.g., shredded lettuce, sliced tomatoes, pickled onions, hot sauce, tamarind sauce, garlic sauce, pepper sauce)
👨🍳 Instructions
- 1
For the bake: Dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
- 2
In a bowl, combine flour and salt. Add the yeast mixture and mix to form a soft dough. Knead for 5-7 minutes until smooth and elastic.
💡 Tip: Add a little more flour if the dough is too sticky. - 3
Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 4
Punch down the dough and divide it into 4 equal portions. Shape each portion into a flat, oval 'bake'.
💡 Tip: You can let the bakes rest for another 15 minutes before frying for extra fluffiness. - 5
For the shark: Season shark fillets with salt and pepper. Dredge each fillet in flour, then dip in beaten egg, and finally coat with breadcrumbs.
💡 Tip: Ensure the shark is evenly coated. - 6
Heat about 1 inch of oil in a frying pan over medium-high heat. Fry the bakes until golden brown and puffed on both sides. Drain on paper towels.
💡 Tip: Do not overcrowd the pan. - 7
In the same or separate pan, heat enough oil to shallow-fry the shark fillets until golden brown and cooked through. Drain on paper towels.
- 8
To assemble: Carefully slice each bake horizontally, creating a pocket. Place a piece of fried shark inside. Add your desired toppings.
💡 Tip: Be generous with the sauces!
💡 Pro Tips
- ✓Use fresh shark if possible. If not, other firm white fish can be substituted.
- ✓The quality and variety of toppings are crucial for the authentic Bake and Shark experience.
- ✓Ensure oil is at the correct temperature for both the bake and the shark to achieve a crispy exterior and fluffy interior.
🔄 Variations
- Vegetarian option: Use fried plantain or fried tofu instead of shark.
- Add a layer of sliced cheese to the sandwich.
- Experiment with different hot sauces and relishes.