Entree: Trinidad and Tobago – Southern Culinary Region – Bake and Shark (Fried shark fillet served in a fried flatbread with tangy condiments and pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 20 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the bake (fried flatbread):
  - 2 cups (250 g) all-purpose flour
  - 1 tbsp (12 g) granulated sugar
  - 1 tsp (6 g) salt
  - 2 tsp (8 g) baking powder
  - 2 tbsp (30 ml) vegetable oil
  - 3/4 cup (180 ml) warm water, plus extra as needed
  - Vegetable oil for frying, about 1 cup (240 ml)
- For the shark:
  - 1 lb (454 g) shark fillets, about 4 small fillets, trimmed and patted dry
  - 2 tbsp (30 ml) green seasoning or finely chopped cilantro/culantro mix
  - 1 tbsp (15 ml) lime juice
  - 1 tsp (5 g) salt
  - 1/2 tsp (1 g) black pepper
- For the batter:
  - 1 cup (125 g) all-purpose flour
  - 1 tsp (5 g) baking powder
  - 1/2 tsp (2.5 g) salt
  - 1 cup (240 ml) cold beer or cold water
- Condiments and fillings:
  - 2 cups (150 g) shredded green cabbage (slaw)
  - 1/4 cup (60 ml) mayonnaise
  - 1 tbsp (15 ml) white vinegar
  - 1/2 cup (120 ml) tamarind sauce or mango chutney
  - 1/2 cup (120 ml) garlic mayonnaise or aioli
  - 1 small cucumber, sliced (about 4 oz (115 g))
  - 1 medium tomato, sliced (about 5 oz (140 g))
  - 1 cup (240 ml) pepper sauce or hot sauce, to taste
  - 2 lemons or limes, cut into wedges

Show original ingredient measurements

- For the bake (fried flatbread):
  - 2 cups (250 g) all-purpose flour
  - 1 tbsp (12 g) granulated sugar
  - 1 tsp (6 g) salt
  - 2 tsp (8 g) baking powder
  - 2 tbsp (30 ml) vegetable oil
  - 3/4 cup (180 ml) warm water, plus extra as needed
  - Vegetable oil for frying, about 1 cup (240 ml)
- For the shark:
  - 1 lb (454 g) shark fillets, about 4 small fillets, trimmed and patted dry
  - 2 tbsp (30 ml) green seasoning or finely chopped cilantro/culantro mix
  - 1 tbsp (15 ml) lime juice
  - 1 tsp (5 g) salt
  - 1/2 tsp (1 g) black pepper
- For the batter:
  - 1 cup (125 g) all-purpose flour
  - 1 tsp (5 g) baking powder
  - 1/2 tsp (2.5 g) salt
  - 1 cup (240 ml) cold beer or cold water
- Condiments and fillings:
  - 2 cups (150 g) shredded green cabbage (slaw)
  - 1/4 cup (60 ml) mayonnaise
  - 1 tbsp (15 ml) white vinegar
  - 1/2 cup (120 ml) tamarind sauce or mango chutney
  - 1/2 cup (120 ml) garlic mayonnaise or aioli
  - 1 small cucumber, sliced (about 4 oz / 115 g)
  - 1 medium tomato, sliced (about 5 oz / 140 g)
  - 1 cup (240 ml) pepper sauce or hot sauce, to taste
  - 2 lemons or limes, cut into wedges

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the bake dough: In a bowl combine 2 cups (480 ml) flour, sugar, salt, and baking powder. Stir in 2 tbsp (30 ml) oil and add warm water a little at a time to form a soft dough. Knead briefly until smooth, cover, and let rest 20–30 minutes.
2. While dough rests, marinate shark: Mix green seasoning, lime juice, salt, and pepper; brush over shark fillets and let sit 15–20 minutes.
3. Prepare batter and slaw: Whisk together 1 cup (240 ml) flour, 1 tsp (5 ml) baking powder, 1/2 tsp (2.5 ml) salt, and cold beer (or water) until smooth. Toss shredded cabbage with mayonnaise and vinegar; season with pinch of salt.
4. Shape and fry the bake: Divide dough into 4 equal pieces, roll into 6–7 inch (15.2 to 17.8 cm) rounds about 1/4-inch (0.635 cm) thick. Heat about 1/2 inch (1.27 cm) oil in a skillet over medium-high heat and fry each round 1–2 minutes per side until puffed and golden. Drain on paper towels and keep warm.
5. Deep-fry the shark: Heat 2 cups (480 ml) oil in a deep pan to 350°F (175°C). Dredge marinated fillets in batter, then fry 3–5 minutes until golden and cooked through (internal fish temperature ~145°F/63°C). Drain on paper towels.
6. Assemble sandwiches: Split each fry bake horizontally (do not cut entirely through), layer with fried shark, a spoonful of slaw, cucumber and tomato slices, tamarind sauce and garlic mayo, and finish with pepper sauce and a squeeze of lime.
7. Serve immediately while hot, with extra pepper sauce and lemon wedges on the side.

1. Make the bake dough: In a bowl combine 2 cups flour, sugar, salt, and baking powder. Stir in 2 tbsp oil and add warm water a little at a time to form a soft dough. Knead briefly until smooth, cover, and let rest 20–30 minutes.
2. While dough rests, marinate shark: Mix green seasoning, lime juice, salt, and pepper; brush over shark fillets and let sit 15–20 minutes.
3. Prepare batter and slaw: Whisk together 1 cup flour, 1 tsp baking powder, 1/2 tsp salt, and cold beer (or water) until smooth. Toss shredded cabbage with mayonnaise and vinegar; season with pinch of salt.
4. Shape and fry the bake: Divide dough into 4 equal pieces, roll into 6–7 inch rounds about 1/4-inch thick. Heat about 1/2 inch oil in a skillet over medium-high heat and fry each round 1–2 minutes per side until puffed and golden. Drain on paper towels and keep warm.
5. Deep-fry the shark: Heat 2 cups (480 ml) oil in a deep pan to 350°F (175°C). Dredge marinated fillets in batter, then fry 3–5 minutes until golden and cooked through (internal fish temperature ~145°F/63°C). Drain on paper towels.
6. Assemble sandwiches: Split each fry bake horizontally (do not cut entirely through), layer with fried shark, a spoonful of slaw, cucumber and tomato slices, tamarind sauce and garlic mayo, and finish with pepper sauce and a squeeze of lime.
7. Serve immediately while hot, with extra pepper sauce and lemon wedges on the side.